This easy, pan-seared lamb shoulder chop recipe is versatile and pairs well with any cuisine. Drizzle them with a fresh mint chutney, skhug, or blackberry vinaigrette, alongside a simple salad and crispy roasted potatoes.
Key Ingredients
Lamb has a slightly sweet flavor, and when it’s cooked right, it’s unbelievably juicy and tender. Here’s what you’ll need to make this simple lamb shoulder chop recipe.
- Lamb Shoulder Chops: Lamb shoulder chops come from the shoulder portion of the lamb. Because of the location, the lamb meat tends to have more marbling and a deeper flavor. Choose chops that are reddish-pink and well-marbled. The fat is what keeps them flavorful and tender as they cook.
- Olive Oil: A light coating of extra-virgin olive oil helps prevent sticking and encourages a beautiful golden-brown crust.
- Spices: Coat the meat with kosher salt, coarse black pepper, and garlic powder to enhance the lamb’s natural flavor.
- Rosemary: Fresh rosemary pairs beautifully with lamb, enhancing its natural flavor with a woodsy, aromatic finish.
Additions and Substitutions
- Can I use dried rosemary instead of fresh? Yes, but dried herbs are more concentrated, so I recommend using no more than ½ teaspoon.
How to Make Lamb Shoulder Chops
The full recipe with measurements is in the recipe card below.
Step 1: Pat the lamb dry, then coat the chops with olive oil, garlic powder, salt, and black pepper. Cover and set them aside at room temperature for 30 minutes.
Step 2: Warm a cast-iron skillet over medium-high heat. Add 1 tablespoon of oil, then carefully place the lamb shoulder chops into the pan away from you, to avoid hot splatter.
Step 3: Cook the lamb chops in batches, searing them for 4-5 minutes. Flip and place the rosemary on top, then cook for 4-5 minutes or until they reach 145°F (63°C). Remove the chops and set them aside to rest for 5-10 minutes before serving.
How to Know When Lamb Is Done Cooking
Lamb shoulder chops are often compared to mini steak cuts, making them perfect for a dinner date or a weeknight meal. If you cook a lamb steak past medium, it becomes tougher. For best results, shoot for medium-rare to medium, using a food thermometer to check.
| Doneness | Temperature |
|---|---|
| Medium-Rare | 135°F (57°C) |
| Medium | 140-145°F (60-62°C) |
| Medium-Well | 145-150°F (60-65°C) |
The USDA recommends cooking lamb to 145°F (62°C). The cooking time for these temperatures varies based on the thickness of the cut.
Expert Tips
- Use a heavy-bottomed pan. A cast iron pan or stainless steel pan is ideal for pan-searing lamb because of their even heat distribution.
- Start with room temperature lamb. Bring the meat to room temperature beforehand to ensure they cooking evenly.
- Preheat the pan. Prevent the lamb shoulder chops from sticking by preheating the pan before adding oil.
- Leave the chops to sear. While the lamb cooks, leave the chops undisturbed for 4 to 5 minutes to ensure even cooking and a nice crust.
- Go by temperature. Cooking times may vary based on the thickness of the cut. For juicy results, monitor the internal temperature with a meat thermometer; the USDA recommends a safe cooking temperature of 145°F (63°C) for lamb.
If you enjoy this lamb shoulder chop recipe, try one of these tasty lamb recipes!
What to Serve with Lamb Shoulder Chops
A juicy lamb shoulder chop pairs well with just about any cuisine, making it an easy choice for lunch or dinner. Finish it with a squeeze of fresh lemon juice and keep things light with tabbouleh, grilled vegetables, coban salatasi, or a simple arugula and spinach salad with tangy balsamic citrus vinaigrette.
If you’re craving something heartier, serve it with creamy mashed potatoes, saffron rice, batata harra, fluffy couscous, crispy roasted potatoes, or warm pita with a side of yogurt tahini sauce or butter bean hummus.
And don’t skip the sauce, because lamb loves bold flavor. Try it with spicy shatta sauce, garlicky toum, or a bright cilantro chimichurri made with plenty of fresh herbs.
What To Do With Leftovers
- Refrigerate: Store the leftover lamb in an airtight container for 3-5 days.
- Freeze: Let the chops cool completely, then wrap them in plastic wrap to prevent freezer burn. Store them in a freezer-safe container or bag. Freeze the lamb shoulder chop for 4-6 months.
- Thaw: Defrost the meat in the fridge overnight.
- Reheat: Gently warm the lamb in a skillet over medium-low heat, or slice and reheat briefly to avoid drying out.
Frequently Asked Questions
Is a lamb shoulder chop the same as lamb chops?
Lamb chops come from the rib, loin, sirloin, and shoulder. Shoulder chops come in two cuts, the arm and blade chops, which require a shorter cooking time than other cuts.
What’s the difference between an arm chop and a blade chop?
Arm chops are smaller and well-marbled, but because of the arm bone in the middle, they contain less fat. Blade chops tend to be larger and still have some marbling and fat.
More International Dinner Recipes:
Lamb Shoulder Chop
- 4 lamb shoulder chops
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon garlic powder
- 2 fresh rosemary sprigs
- Pat the lamb dry, then coat the chops with olive oil, garlic powder, salt, and black pepper. Cover and set them aside at room temperature for 30 minutes.
- Warm a cast-iron skillet over medium heat. Add 1 tablespoon of oil, then carefully place the lamb shoulder chops into the pan away from you, to avoid hot splatter.
- Cook the lamb chops in batches, searing them for 4-5 minutes. Flip and place the rosemary on top, then cook for 4-5 minutes or until they reach 145°F (63°C). Remove the chops and set them aside to rest for 5-10 minutes before serving.
- Use a heavy-bottomed pan. A cast iron pan or stainless steel pan is ideal for pan-searing lamb because of their even heat distribution.
- Start with room temperature lamb. Bring the meat to room temperature beforehand to ensure they cooking evenly throughout.
- Preheat the pan. Prevent the lamb shoulder chops from sticking by preheating the pan before adding oil.
- Leave the chops to sear. While the lamb cooks, leave the chops undisturbed for 4 to 5 minutes to ensure even cooking and a nice crust.
- Go by temperature. Cooking times may vary based on the thickness of the cut. For juicy results, monitor the internal temperature with a meat thermometer; the USDA recommends a safe cooking temperature of 145°F (63°C) for lamb.
Michael Anderson
Friday 26th of May 2023
Unbelievably delicious! The lamb shoulder chops turned out perfectly cooked - juicy, tender, and full of flavor. I loved how versatile the recipe was, allowing me to experiment with different cuisines. The fresh mint chutney and crispy salad added a fantastic touch. This dish has become a new favorite in my household!
Ali
Friday 26th of May 2023
Wow, the lamb shoulder chops were an absolute delight! They were so tender and juicy, and the flavors were out of this world. This recipe is definitely going into my regular rotation!
Rachel
Monday 13th of February 2023
I made these Lamb Shoulder Chops for dinner last night and they were amazing! The juicy, tender lamb was the perfect thing to satisfy my craving for something out of the ordinary. And the suggestion to serve it with fresh mint chutney and a crispy salad was spot on. Thanks for sharing this delicious recipe!
Noreen
Thursday 22nd of December 2022
These lamb shoulder chops were so great! The flavor of spices is excellent and goes well with the meat for a healthy meal.