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2 Lamb shoulder chops
Salt
Rosemary
Oil
Let meat rest to room temperature. While meat is resting, generously add salt over meat. (About 1/4 Tsp per side) You want the salt to sort of melt into the meat while it’s resting.
Make a small boat with the aluminum foil. Drizzle oil on the bottom & place lamb on the foil.
Grill over medium low heat (or indirect heat over coals), flipping once around the 8-10 minute mark. Both sides should be nicely browned.
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