Lamb shoulder chops are a quick and inexpensive dinner entree. They are tougher than loin or rib chops and benefit from marinating before grilling. Look for pink or red chops with a fine white marbling of fat throughout the meat and a thin layer of fat on the outside. Because they are thinly cut, shoulder lamb chops cook quickly on a Foreman grill.

Mix a marinade using an acid ingredient such as lemon juice, white wine or balsamic vinegar with herbs and spices. Rosemary and garlic are traditional for lamb, but other herbs can also be used. A little mustard added to the mixture helps emulsify the marinade and keep the oil and acid ingredients from separating.

Whisk the ingredients while slowly drizzling in oil. Season the marinade to taste with salt and pepper.

Marinate the lamb shoulder chops in a plastic bag, covered in marinade with all the air squeezed out, for 1 to 8 hours in the refrigerator.

Preheat the Foreman grill on high for at least 5 minutes. High heat is necessary to cook the chops without drying them out. Brush the grill with olive oil to keep the chops from sticking.

Drain the lamb chops and pat them dry with a paper towel. Allow the chops to come to room temperature, approximately 15 to 30 minutes on the kitchen counter. Discard the leftover marinade.

Place the chops on the Foreman grill in a single layer without overlapping. Leave a little space between the chops so they get the benefit of heat on all sides.

Close the lid and grill the chops until they are done to your liking. Medium-rare chops take approximately 6 to 8 minutes and medium chops require 8 to 10 minutes. Shoulder lamb chops are best served at medium-rare to medium doneness. Longer cooking dries the chops and toughens the meat.

Remove the chops from the grill and let them rest for at least 3 minutes before serving.