grilled shoulder chop
grilled shoulder chop
grilled shoulder chop

Grilled Shoulder Blade Chops with Gigantes Beans and Green Skordalia

    

March 4, 2016

These grilled lamb chops are a nice treat to make on your outdoor grill to entertain guests.

  • Prep: 35 mins
  • Cook: 30 mins
  • Yields: serves 8

Ingredients

Herb & Garlic Marinade

2 large garlic cloves, fine minced or pureed

1 tbsp fresh thyme, minced

1 tbsp fresh rosemary, minced

1/2 tbsp onion powder

Pinch of cayenne

2 tbsp olive oil

Lamb

4 Lamb shoulder chops, ¾ to 1 inch thick (round bone or blade)

Course kosher salt

Fresh ground black pepper

Skordalia

1 tbsp almonds

3 large cloves garlic

1 small potato, boiled with skin, chopped (use warm)

1/4 tsp coarse salt

1/4 tsp white pepper

3 tbsp white vinegar

3 tbsp sparkling water

Directions

1Combine marinade ingredients in a bowl and mix well. Massage marinade onto all sides of the chops, seal in a plastic bag and refrigerate for at least one hour to overnight. Once marinated, remove from the refrigerator, discard excess marinade and season both sides with salt and pepper. Lay chops out on a platter and allow to come to room temperature.

2Bring 2/3 of an outdoor grill to high heat, allowing some grill space for indirect heat. Clean and oil grill well and close lid for 5 minutes. Oil the grill again and add seasoned chops, making sure not to crowd them. Grill for 3-4 minutes per side. Move chops to indirect heat side of the grill and close lid. Cook for 5-7 minutes or until desired doneness is achieved. Remove from grill, loosely tent with foil and let rest for 5 minutes before serving.

Skordalia

1In food processor, grind almonds until very fine.

2Add garlic, potato, salt, pepper and process until smooth.

3Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.

4Tip: Can be prepared day ahead.  Bring to room temperature the day of use.

Prepare

1Heat grill

2Grill the chops to desired doneness

3Spoon beans on a platter, top with grilled chops and a bowl of skordalia.

Recipe from Chef Jim Botsacos, Molyvos (New York)

00:00

2 Reviews

Terri

May 24, 2020

It’s raining cats and dos so we used a grill pan – the copes were so flavorful and tender- used European flat Beans.. the Skordalia was fabulous! Loved this recipe!

Pat Mims

November 9, 2019

Great

All fields are required to submit a review.