This juicy and tender pan-seared lamb shoulder chop recipe is versatile and pairs well with almost any cuisine. Serve the should chops with a fresh mint chutney, spicy skhug, or a drizzle of blackberry vinaigrette. And you can’t go wrong with a bright salad and roasted potatoes.
Ingredients You’ll Need
Lamb has a naturally sweet flavor, and one bite into this juicy, tender meat will have you coming back for more. Here’s what you need to make it.
- Lamb Shoulder Chops: Select fresh cuts of lamb shoulder chops for this recipe. They should appear reddish in color with a good amount of marbling.
- Spices: Coat the lamb in kosher salt and coarse black pepper.
- Olive Oil: Rub the lamb with extra-virgin olive oil to prevent them from sticking to the pan. Plus, the oil creates a beautiful golden brown crust.
- Garlic: I recommend using two fresh garlic cloves, but measure with your heart. However, keep in mind that garlic can easily burn and become bitter during the searing process, which is why I go light on it for this recipe.
- Rosemary: Fresh rosemary enhances the natural flavor of the lamb.
Additions and Substitutions
- Can I use dry herbs instead of fresh rosemary? 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: Generously coat the lamb chops with two tablespoons of olive oil, garlic, salt, and pepper. Set them aside at room temperature for 30 minutes.
Step 2: Warm a cast iron skillet over medium heat for 1-2 minutes. Then, add one tablespoon of oil to the pan.
Step 3: Work in batches to cook the lamb. Nestle two shoulder chops into the pan away from you to avoid hot splatter.
Set the rosemary on top and sear for 4-5 minutes on each side until they reach 145°F (63°C), the safe temperature for lamb.
Step 4: Remove the chops from heat and let them rest on a cutting board for 5-10 minutes before serving.
What Temperature Should Lamb Shoulder Chop be Cooked to?
| 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). Cooking times for these temperature vary based on the thickness of the cut.
Expert Tips
- Use a heavy-bottomed pan. A cast-iron skillet or stainless steal pan is ideal for pan-searing meat because of their even-heat distribution.
- Preheat the pan. Prevent the lamb shoulder chops from sticking to the pan by preheating the pan before adding the olive oil.
- Leave the chops to sear While the lamb sears, do not lift it for 4 to 5 minutes– to cook evenly and develop a nice crust.
- Go by temperature. Cooking times may vary based on the thickness of the cut. For best results, monitor the internal temperature using a food thermometer; the safe cooking temperature for lamb is 145°F (63°C), according to the USDA.
If you enjoy this lamb shoulder chop recipe, try more lamb dishes from Jamil Ghar!
Serving Suggestions
Lamb shoulder chops require a shorter cooking time than other cuts of lamb, and for that reason, I cook them on the stovetop for a quick lunch or dinner entree.
- Grains: Couscous, Quinoa, Basmati Rice, Saffron Rice, Risotto Allo Zaffarano
- Sauce: Skhug, Chimichurri with Cilantro, Serrano Crema, Shatta Sauce
- Salad: Avocado Cucumber Tomato Salad, çoban salatasi, Fall Kale Salad, Sumac Onions, Piyaz
- Sides: Roasted Potatoes, Green Beans, Mashed Cauliflower, Chimichurri Rice
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-5 days.
- Freeze: Let the chops cool completely and wrap them with plastic to prevent freezer burn. Store them in a freezer-safe container or bag. Lamb shoulder chops freeze for 4-6 months.
- Thaw: Defrost the meat in the fridge overnight.
- Reheat: Warm leftovers on the stovetop or in the microwave.
Frequently Asked Questions
Is 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 blade and arm 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 small and well-marbled, but because of the arm bone in the middle, it contains less fat. Blade chops tend to be larger and have more marbling and fat.
More International Dinner Recipes:
Lamb Shoulder Chop
- 4 lamb shoulder chops, blade or arm
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 2 fresh rosemary sprigs
- Generously coat the lamb chops with two tablespoons of olive oil, garlic, salt, and pepper. Set them aside at room temperature for 30 minutes.
- Warm a cast iron skillet over medium heat for 1-2 minutes. Then, add one tablespoon of oil to the pan.
- Work in batches to cook the lamb. Nestle two shoulder chops into the pan away from you to avoid hot splatter. Set the rosemary on top and sear for 4-5 minutes on each side until they reach 145°F (63°C), the safe temperature for lamb.
- Remove the chops from heat and let them rest on a cutting board for 5-10 minutes before serving.
- Use a heavy-bottomed pan. A cast-iron skillet or stainless steal pan is ideal for pan-searing meat because of their even-heat distribution.
- Preheat the pan. Prevent the lamb shoulder chops from sticking to the pan by preheating the pan before adding the olive oil.
- Leave the chops to sear While the lamb sears, do not lift it for 4 to 5 minutes– to cook evenly and develop a nice crust.
- Go by temperature. Cooking times may vary based on the thickness of the cut. For best results, monitor the internal temperature using a food thermometer; the safe cooking temperature for lamb is 145°F (63°C), according to the USDA.
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.