In Iceland, lamb shoulder chops are given more reverence then they are here. I worked two summers on a vegetable farm in Northern Iceland. It was impossibly beautiful and the farm was so traditional that we had supper for lunch. Lamb shoulder chops were reserved as a Sunday treat. Americans are familiar with Lamb lion chops they are common in Iceland but are also a considered a treat. They are usually dipped in egg, then bread crumbs and fried gently in butter. There might be nothing better in this world. Back to the lamb shoulder chops. These chops are readily available in your supermarket. They have a lot of bone on them and fat but they are inexpensive and delicious. I cook and eat them all the time. Now that it is grilling season I will share with you my Icelandic style spice rub. Icelanders have taken to grilling like everyone else but they have mastered this paprika spice rub that is really delicious with lamb, especially the fattier shoulder lamb chop. Most people think that rosemary and garlic are the best compliment to lamb but I have found that paprika and dill are just as good, especially if you are grilling it.
Ingredients:
Shoulder Lamb Chops
Paprika
Dried dill(or fresh dill)
Seasoned Salt
Soy Sauce
Directions: I season the chops with seasoned salt on both sides, I then sprinkle them with dill, lots of paprika and a dash or two of soy sauce. I let them marinate for about an hour. You can also grill them right away, or even marinate them over night! Grill to your liking. Enjoy!