4 bone-in Lamb Shoulder Chops, cut ¾ or 1-inch thick
1 bottle (12 ounce) Samuel Adams Summer Ale
4 cloves garlic, crushed
Rub:
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon each coarse ground salt and black pepper
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
Directions:
Place beer and garlic in a shallow glass baking dish; add lamb and turn to coat. Set aside 20 to 30 minutes to marinate. Meanwhile, heat charcoal 30 minutes until covered with a thin layer of gray ash or heat gas grill 10 minutes on High with lid closed. Combine rub ingredients in a small bowl. Remove lamb from marinade and pat dry with paper towels; discard marinade. Sprinkle rub on both sides of chops; press to adhere. Grill chops 4 inches above medium heat (375° grill surface temperature). Cook 5 to 7 minutes per side, depending on thickness. Remove from grill when internal temperature of chops reaches 145°F for Medium-Rare doneness.
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