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Grilled Lamb Shoulder Chops with Herb Aioli


A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2008


  • 1 large egg
  • 1 garlic clove, coarsely chopped
  • 2 tablespoons coarsely chopped fresh chives
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons coarsely chopped fresh rosemary
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup plus 1 tablespoon vegetable oil
  • Coarse salt and freshly ground pepper
  • 4 lamb shoulder chops (each about 10 ounces and 1 inch thick)
  • 1 lemon, cut into wedges, for serving


  1. Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.

  2. Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.

Cook's Notes

The egg in this recipe is not cooked. This dish should not be prepared for pregnant women, babies, or other young children, the elderly or anyone whose health is compromised.

Reviews Add a comment

  • Liz Sandwick
    7 JUL, 2013
    This was easy and delicious! Thank you!