Grilled Lamb Shoulder Chops

The shoulder chops are a delicious and economical way to eat more lamb. Traditionally they are braised for a long time until they fall off the bone. They can be marinated to help tenderize them and then simply grilled.

4 lamb shoulder chops (8-10 0z & 1'' thick)
zest of 1 lemon
4 cloves minced garlic
2 tsp kosher salt
3/4 tsp coarse pepper
1/4 tsp cinnamon
1 Tbsp. chopped fresh rosemary
1/2 cup chopped fresh parsley or cilantro

Mix they ingredients into a paste to coat the lamb. Coat the lamb well and wrap tightly with plastic wrap. Refrigerate 2 hours to overnight.
When ready to grill, remove lamb from the refrigerator 30 minutes before cooking. Heat a grill pan to medium-high heat. Remove as much of the rub as possible and pat dry. Grill 4-5 minutes per side for medium rare.
A squeeze of fresh lemon juice will cut the richness of the lamb.