Are you ready for the tastiest, most tender melt in your mouth meat you’ve ever had? Just wait until you smell the flavors mingling together on your grill! This recipe is perfect to serve for Thanksgiving, the holidays or any day of the week!

Prep: 2-12 hours Cook: 25 minutes Serves: 2 Cut: Shoulder


1 package New Zealand Spring Lamb shoulder blade chops
GSP (garlic, salt, pepper) rub
2 tsp Italian seasoning


1/4 cup chopped parsley
6 cloves minced garlic
1/2 cup olive oil
2 tbsp vinegar
1 tbsp lemon juice

Cranberry Chimichurri

1 cup fresh cranberries
1/2 cup olive oil
1/4 cup vinegar
1/2 cup finely chopped parsley
1/4 cup diced red onion
1 tbsp minced garlic
1 tsp dried oregano
1 tbsp lemon juice


  1. Season lamb chops with GSP and oregano. Combine marinade ingredients in a small bowl and pour over the lamb chops. Marinade for 2-12 hours.
  2. Combine cranberry chimichurri ingredients in a medium bowl and set aside.
  3. Preheat your grill to 400 F.
  4. Remove lamb chops from marinade and shake excess off.
  5. Grill until an internal temperature of 145 F for medium well.
  6. Top the lamb chops with cranberry chimichurri and serve.

Recipe Credits: @queenofthegrill

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