Lamb shoulder chops slow-cooked over indirect heat until tender, then seared over direct heat for a crisp finish. Rosemary, garlic, and salt — nothing more.
smokeandsoil.com/recipes/grilled-lamb-shoulder-chops-with-rosemary
by L Field
Prep
20 min
Cook
3h
Total
3h 20m
Serves
4
Level
Hard
Method
BBQ
Target Temps
Lamb shoulder is a cut that improves with time and low heat. Three hours in and the fat has rendered, the collagen has broken down, and the whole thing is ready to pull apart rather than slice. This transformation is what makes shoulder chops so rewarding on the BBQ; they respond well to a patient approach that balances slow cooking with bursts of direct heat to develop a crisp, caramelised exterior.
In this recipe, rosemary and garlic provide a straightforward but effective flavour pairing, enhancing the natural richness of the lamb without overpowering it. Cooking over charcoal with a two-zone setup allows you to control the temperature precisely, starting with indirect heat to gently cook through, then finishing over direct flames for that final sear. Using an instant-read thermometer helps ensure the meat reaches the right temperature, preserving juiciness and texture.
This dish exemplifies what Smoke & Soil stands for: clean, whole-food cooking over fire, using seasonal ingredients and thoughtful technique rather than shortcuts. It’s not about fuss or flash, but about understanding your ingredients and tools well enough to get consistently good results at home. The lamb shoulder chop is a cut worth spending time on, and when handled with care, it delivers a satisfying, everyday BBQ experience that’s both approachable and rewarding.
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Create free accountHealth Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill and Fuel
Light a chimney starter full of Weber briquettes. Once the coals are fully lit and covered in a light grey ash (approximately 15-20 minutes), pour them onto one side of the Weber Master-Touch to create a two-zone fire. Place the cooking grate over the coals. Close the lid and allow the grill to preheat for 5 minutes, aiming for a grate temperature of approximately 230°C over the direct heat zone.
Season the Lamb
In a small bowl, combine the olive oil, chopped rosemary, sea salt, black pepper, and minced garlic (if using). Rub the mixture evenly over both sides of the lamb shoulder chops. This simple rub provides a protective layer and the primary flavour profile.
The High-Heat Sear
Place the seasoned lamb chops directly over the hot coals (the direct heat zone). Sear for 4 minutes per side with the lid closed. The lid should be closed to maintain a high ambient temperature, which aids in rendering the fat and achieving a deep, even crust.
Monitor and Finish
After the initial sear, check the internal temperature with a digital instant-read thermometer. For medium-rare, you are aiming for a final temperature of 57°C. If the internal temperature is below 50°C, move the chops to the indirect heat zone (the side without coals) and close the lid. Continue cooking, checking the temperature every 2 minutes, until the target temperature is reached.
Rest and Serve
Remove the lamb chops from the grill immediately upon reaching the target temperature. Place them on a warm plate or cutting board and allow them to rest for 5 minutes. This resting period is crucial; it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result. Slice against the grain if desired, or serve whole.
Rest and Serve
Remove the lamb chops from the grill immediately upon reaching the target temperature. Place them on a warm plate or cutting board and allow them to rest for 5 minutes. This resting period is crucial; it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result. Slice against the grain if desired, or serve whole.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
grill
The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.
Temperature Targets
Written by
L Field
