Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Lamb shoulder chops cook quickly; they’re a very forgiving cut that’s perfect for outdoor grilling. Here, Justin Chapple pairs the grilled lamb with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds—the tender herbs are a fresh foil for the lamb. Pick up one bunch of chives and two bunches each of parsley, cilantro, dill, and mint for the herb salad.

Justin Chapple
Justin Chapple
May 2021

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork; rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.

    Advertisement
  • Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates; grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill; let rest 5 minutes.

  • Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels; toss to combine. Serve with lamb chops.

Note

Flanken-cut short ribs are thinner than English-cut short ribs and can be purchased at Korean or Chinese grocery stores. 

Advertisement