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Two grilled lamb shoulder chops topped with chimichurri sauce are served on a white plate with lemon slices, surrounded by grilled asparagus, a bowl of more sauce, lemon wedges, and a bottle of olive oil.
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Grilled Lamb Shoulder Chops with Chimichurri

Lamb shoulder chops are a cross cut quick cooking budget cut that is begging for the grill. The fat gets charred and the flavor intensifies when it's flame kissed and slathered in our favorite herb sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings (1 chop per serving)
Calories: 343kcal
Author: Abi Gunasekaran

Ingredients

garlic cloves

  • 2 lamb shoulder chops bone-in
  • 2 tablespoons olive oil
  • 2 cloves garlic cloves minced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Chimichurri

  • 1/2 cup flat-leaf parsley finely chopped
  • 2 tablespoons shallots finely chopped
  • 2 cloves garlic cloves minced
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Instructions

Dry and Marinate

  • Pat the lamb shoulder chops dry. In a bowl, mix olive oil, garlic, red wine vinegar, oregano, kosher salt, and black pepper. Rub evenly over the chops and let marinate 20–30 minutes at room temperature.
    Raw seasoned lamb shoulder chops sit in a brown bowl on a beige surface, with a black and white striped cloth and parsley nearby.

Make the Chimichurri

  • In a bowl, combine parsley, shallots, garlic, red wine vinegar, olive oil, oregano, kosher salt, pepper, and red pepper flakes. Stir well until combined. Let sit 5–10 minutes to allow flavors to meld.
    A white bowl of chimichurri sauce with chopped herbs and oil, with a spoon resting inside. Parsley leaves and a striped cloth are nearby on the table.

Heat the Grill

  • Preheat to 450 to 500°F. Clean and oil grates.

Grill

  • Place chops on grates; don't move. Grill 4 to 5 minutes per side until they release cleanly. Pull at 130°F for medium-rare, 140°F for medium.
    Lamb shoulder chops are cooking on a grill with visible char marks.

Rest and Serve

  • Rest for 5 minutes.
  • Spoon chimichurri generously over the warm lamb chops just before serving.
    Grilled lamb shoulder chops topped with chimichurri sauce, garnished with fresh herbs and lemon wedges on a white plate.

Notes

  • Do not marinate longer than 30 minutes; the acid breaks down the surface and costs you the sear.
  • Fat cap flare-ups on the grill are building crust — don't move the chops but use caution and be ready if needed to take action.
  • Store chops and chimichurri separately; chops 3 days refrigerated, chimichurri up to 5 days
  • Reheat in hot cast iron, not a microwave
Charcoal grill: Fill a chimney starter and let the coals ash over completely before spreading them for direct, high heat. Once the coals are added, let the grill preheat with the lid on and vents open. You want around 450–500°F at the grate. Charcoal will throw more flare-ups as the fat cap renders - don't move the chops. Those flare-ups are building the crust.
Gas grill: Preheat all burners on high with the lid closed for 10–15 minutes before cooking. You're looking for 450–500°F. Fat dripping onto the burner covers will still cause some flare-ups - same rule applies: leave the chops alone until they release cleanly but always be nearby ready to take action. 

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 6g | Protein: 2g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 1mg | Sodium: 1476mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1442IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg