Greek Style Lamb Shoulder Chops

Lamb and Easter go perfect together  but who wants that plain old leg all the time? There's plenty of other lamb cuts that are way underutilized AND that you can find for a great price at your local butcher.  My favorite of these cuts is the shoulder chop.  On most animals, the should is very tough, but not lamb.  It's tender flavorful meat that is great for grilling and broiling.  This is a variation on a recipe I used to use during one of my stints at a high class hotel in Philadelphia.  This roast lamb shoulder this recipe is based on was on every Easter buffet menu, and it was always the first item to go.  This recipe serves 4.

4 lamb shoulder chops

Who needs a rack whe you got htis flavorful cut?

3 cloves garlic, peeled
2 sprigs rosemary, leaves only
Juice andzest  of 1 lemon
1/2 c. plain greek yogurt
2 tbsp honey
Water as needed

WHAT!!!!!?????!?!?!?  Nothing else??  Nope.  Simple as can be.  I like to do the marinating a day before so the lamb gets even more tender than it already is

1.  Simply enough, take your lamb, honey, lemon juice, rosemary, and yogurt and stick it all in the blender.  Pulse until everything is smooth.  Some Greek yogurts can be pretty thick, so if you need to add a couple tablespoons of water to thin it out, go ahead.

2.  Drop you marinade into a ziplock bag and then add the meat.  Let this marinate for 8-24 hours.

3.  When your ready to cook, just turn on your broiler or grill and cook to medium rare (135 internal)

Even though this marinade is being used for lamb, it's great for anything.  I used it on chicken, fish, pork, and in burgers well.  I like to serve these chops with some nice fresh arugula dressed with just touch of Olive Oil and black pepper.  If you want some starch, a nice soft polenta is a perfect match.  (Oh wait, I guess you guys will want that recipe too)  Don't forget to subscribe, and leave comments below.  Yes, a basic polenta recipe is coming soon

Happy Eating,

The Doctor