By Chef Eric Gephart

Lamb Shoulder Chop

Serves: 2 people
Cook Time: 0 - 30 min


  • Charred Napa Slaw

  • Main

Lamb is often overlooked in everyday cooking, but it's a fantastic and flavorful option for quick meals. This lamb blade shoulder chop recipe by Chef Eric is perfect for busy weeknights when you want a delicious, restaurant-quality dish without spending hours in the kitchen. Get your grill and Cast Iron Grate ready and add this dish to your regular meal rotation!


  1. 01

    Stabilize your grill at 400°F and install a cast iron griddle.

  2. 02

    Season your lamb chops and place them on the grill grate over the flame.


  4. 03

    While the lamb is searing on the grill grate over the flame, oil the griddle and begin caramelizing the sliced onions.

  5. 04

    Smash the cooked potatoes into the cast iron and allow to sear and warm.

  6. 05

    Be sure to turn and flip the lamb chops. Toss the potatoes and onions then flip the ¾ cooked lamb on top of the potato and onion pile to gently finish cooking while dripping into the potatoes.

  7. 06

    Place ¼ of a napa cabbage on the grill grate, directly over the flame for some char. We do not want to cook the cabbage, just add a bit of char flavor.


  9. 07

    Remove from the grill and slice thin and dress with the slaw dressing.

  10. 08

    Finish the lamb to an internal temp of 135–140. Transfer the potatoes and onions to the presentation platter, top with the finished lamb chops and garnish with the charred slaw, garnish with chopped parsley. Please Enjoy!