Lamb Shoulder Chop Recipe

Lamb Shoulder Chop Recipe

Lamb Shoulder Chops are so juicy and flavorful, plus they’re super easy to prepare. This is a guaranteed go-to, no-fail recipe.

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 74 kcal, Carbohydrate 2 g, Fat 7 g, Sodium 2 mg, servingSize 1 serving

Ingredients:

• 4 lamb shoulder chops
• 6 garlic cloves
• 1/2 oz fresh rosemary
• 2 tbsp oil
• salt (to taste)
• pepper (to taste)

Instruction:

1. Prepare all ingredients for the lamb shoulder chops recipe.
2. Chop garlic and break down the fresh rosemary; combine with oil, salt and pepper in a large ziplock bag.
3. Add lamb shoulder chops into the seasoning and leave it to marinate for at least an hour.
4. Preheat the skillet on high heat. Remove all seasoning from the lamb shoulder chops and add them to the skillet. Cook for about 6 minutes on each side.
5. Let lamb shoulder chops rest for about 5 minutes before serving.

Easy Lamb Shoulder Chops (Pan or Grill Pan)

How to cook lamb shoulder chops in a pan – juicy and flavorful they do not take very long. This simple recipe is all you need to enjoy them year-round. Use our Mediterranean inspired marinade or the suggested alternatives.

Prep: 5min

Total: 13min

Nutrition Facts: calories 521 calories, Cholesterol 335 milligrams cholesterol, Protein 110 grams protein, Saturated Fat 13 grams saturated fat, Sodium 555 milligrams sodium

Ingredients:

• 4 lamb shoulder chops (blade or arm, about 8 oz each, about 1 inch thick)
• 2 tbsp olive oil or vegetable oil
• salt & pepper to taste
• 1 shallot, diced or finely sliced in half circles
• 3 cloves garlic, minced
• 2 sprigs rosemary, leaves picked + 2 more for garnish
• 1 tsp coarse salt
• 1/2 tsp pepper
• 1/3 cup olive oil (extra virgin preferred)
• 1 tbsp lemon zest (or minced preserved lemon rind)
• 1 tbsp lemon juice

Instruction:

1. Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.
2. Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*
3. Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).
4. Scrape off the marinade from the lamb chops and discard.
5. Cook chops for 3 to 4 minutes per side. Flip only once.
6. If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.
7. Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.
8. Serve right away.

Pan-Grilled Lamb Shoulder Chops

Total: 0 1h45min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1005, Fat 88g, Saturated Fat 30g, Carbohydrate 4g, Fiber 1g, Sugar 1g, Protein 48g, Cholesterol 204mg, Sodium 731mg

Ingredients:

• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper, to taste
• Four 8- to 12-ounce lamb shoulder chops

Instruction:

1. To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
2. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
3. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
4. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Pan Seared Lamb Shoulder Chops

Tasty pan seared lamb shoulder chops are a delicious and wonderfully versatile main that pairs amazingly with any cuisine or side dish! Show off your culinary skills with this simple, but absolutely delicious main dish!

Prep: 5min

Total: 20min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 305 kcal, Carbohydrate 1 g, Protein 29 g, Fat 20 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 106 mg, Sodium 144 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 1 Tbsp olive oil ((extra virgin))
• 1 lb lamb shoulder chops ((2 chops))
• 2 tsp lamb rub ((see recipe))
• 1 Tbsp butter ((high fat European butter is best))
• 2 garlic cloves
• fresh herbs ((optional))

Instruction:

1. To start, place a large skillet or non-stick sauté pan on medium-high heat and add olive oil. While waiting for the olive oil to come to a shimmer, pat your lamb chops dry with paper towels and season them well with the lamb rub.
2. Once the oil is hot, almost to the point of smoking, carefully place your seasoned lamb chops in the pan. In order to avoid crowding the pan, you can cook the chops in batches. Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
3. Once you have a nice golden brown crust on both sides of the lamb, add the butter and garlic to the pan. If using the optional fresh herbs, add those to the pan as well.
4. Using a large spoon, ladle the melted butter over the lamb chops (also known as ‘basting’ or ‘arosser’) until they reach 125°F (52°C) for medium-rare or your desired temperature. (*see note).
5. Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely drape aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.

How to make Lamb shoulder chops

FAQ

Is lamb shoulder chops a good cut of meat?

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