Grilled Lamb Shoulder Chops---Wonderful

Last night I gave grilled lamb shoulder chops a whirl for the first time. I was apprehensive that this cut, usually braised, would be tough and fatty when grilled. Instead they were wonderfully flavorful, tender, and succulent!!!

Seasoned with a mixture of olive oil, red wine vinegar, cumin, ground coriander, garlic powder, cayenne, and S&P. Charcoal seared then moved to indirect heat until just medium rare. (I seasoned and immediately cooked them, no time spent marinating.)

Since the shoulder chops are relatively inexpensive, and the cooking and prep very quick, it’s a great weeknight meal.

What wine would pair given the seasoning and prep?

I would venture a Syrah or even a Zin.

I like to get the “round bone” cuts vs the blade cut…
much less work to eat.