Lamb is such a flavor full meat, that I absolutely love! Some people don’t like it, but I think a lot of that has to do with a former bad experience. And some complain it is to expensive. So I have a recipe for you that uses shoulder chops, which is a cheaper cut of lamb and the salting technique that allows you to make a cheap cut taste fancy. And just might win over the non lamb eaters. Hopefully!
The most important step of this recipe is to GENEROUSLY salt the meat on both sides, and allow them to sit for at least 30 minutes (if using a thicker cut of meat than I was at around 1/2 inch, then increase to an hour.) I let them sit at room temperature. After which you will rinse each of the chops and pat dry. Then season normally, without any salt and grill to tender perfectness.
This is what they looked like right before I rinsed them off. A lot of the salt had dissolved and there is kind of a liquidy look to them. The muscle fibers are being dissolved by the salt. Which is what is going to make that cheaper budget friendly cut of meat more tender and taste more like an expensive cut.
It is also really important to use coarse salt for this. Table salt or other fine grain salt will dissolve to quickly and leave your meat tasting ‘salty’ which is not what you want from this process.
After I rinsed them, patted them dry I seasoned them with the rub and grilled like normal. These had so much flavor and were very tender.
I’ve read about the salting technique before and I’ve seen it on tv. I really have never tried it before this dish. And I’m sold on this technique for cheap cuts from now on! Yes, it takes a little time but it is worth the wait. Sometimes to save a little money, we have to use a little more time.
You could even salt them, toss them in the fridge for the day while you are at work then when you get home just rinse and pat dry them and then let them warm up to room temperature before you grill them so the meat doesn’t go in shock and ruin all your hard work.
This process also works with any type of tough meat whether it is lamb or beef.
I kept the rest of this recipe really simple, because after doing that technique, I only wanted to enhance the flavor of the meat. So I used minimal seasonings, and stuck to flavors that pair so well with lamb.
Enjoy this budget friendly idea, and give lamb a try! Who has done this technique before? What tricks have you discovered to enhance cheap cuts without turning to the tried and true friend, the crock pot?
Simple Grilled Lamb
4 shoulder chops
Coarse Sea Salt or Kosher Salt
1 tsp coarse ground black pepper
¾ tsp garlic powder
1 ¼ tsp dried rosemary (crumble)
Generously salt both sides of the lamb chops and let sit for 30 to 40 minutes.
Meanwhile, mix the remaining seasonings in a bowl together to create your rub.
Rinse each chop and pat dry. Do not add anymore salt.
Then rub the seasoning mix on to both sides of the chops. Grill on an outdoor grill over medium high heat for 5 to 7 minutes per side. (Depending on thickness and preference this might be more time. These were over a half inch thick and cooked medium. )