Lamb Shoulder Chop – Juicy, tender, and delicious lamb is ideal when craving something out of the ordinary. Our pan-seared lamb shoulder chop recipe is versatile and pairs well with almost any cuisine; I enjoy the chops with fresh mint chutney and a crispy, bright salad.
FLAVORFUL LAMB SHOULDER CHOPS
Lamb has a subtle and naturally sweet flavor I love. One bite into the golden crisp crust and juicy, tender meat will have you coming back for more.
WHAT YOU NEED TO MAKE THIS RECIPE
- Lamb Shoulder Chops: Fresh is best, and select cuts that are redder in color with a good amount of marbling.
- Spices: Season the chops with kosher salt and coarsely ground black pepper before cooking them.
- Olive Oil: Use olive oil to prevent the lamb chops from sticking to the pan; the oil helps create a beautiful crust.
- Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart; just 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.
HOW TO MAKE LAMB SHOULDER CHOP
Lamb shoulder chops require a shorter cooking time than other cuts of lamb, and for that reason, we prefer to sear them on the stovetop for a quick meal you’ll love.
The full recipe with measurements is in the recipe card below.
Generously coat the lamb chops with 2 tablespoons of olive oil, garlic, salt, and pepper; leave them at room temperature to marinate for 30 minutes.
Warm a cast iron skillet over medium heat for 1-2 minutes. Add one tablespoon of oil and two sprigs of rosemary to the pan.
Work in batches to cook the lamb. Begin by adding two shoulder chops to the pan and cook them for 4-5 minutes on each side until they reach an internal temperature of 145°F (63°C). Repeat with the remaining chops.
Remove them from heat and let them rest for 10 minutes before serving.
EXPERT TIPS
- Like bison steak recipe, cast-iron skillets are ideal for pan-searing meat.
- To prevent the lamb shoulder chops from sticking to the pan, ensure the pan is hot and distribute the olive oil evenly. While the cut is searing, do not lift it for 4 to 5 minutes- so it heats evenly to create a nice golden brown crust.
- Cooking times vary based on the thickness of the cut. For best results, check the internal temperature using a food thermometer; cook to 145°F (63°C) for medium.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these lamb favorites!
SERVING SUGGESTIONS
- Couscous, Quinoa, Instant Pot Basmati Rice, Saffron Rice
- Skhug, Chimichurri with Cilantro, Serrano Crema, Mint Chutney, Butter Bean Hummus
- Avocado Cucumber Tomato Salad, çoban salatasi, Fall Kale Salad, Sumac Onions, Piyaz
- Mashed Potatoes, Roasted Potatoes, Green Beans, Mashed Cauliflower
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; it will keep for 3-4 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 six months.
- Thaw – When you’re ready to eat, defrost it 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.
When do you know when the lamb chops are finished cooking? What temperature should lamb should chop be cooked to?
The exact cooking time varies based on the thickness of the cut.
• 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 at 145°F (62°C).
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.
Can I use dry herbs instead of fresh rosemary?
Yes, but dried herbs are more concentrated, so I recommend using only a 1/2 teaspoon.
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Lamb Shoulder Chop
- 4 lamb shoulder chops, blade or arm
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 2 sprigs rosemary
- Generously coat the lamb chops with 2 tablespoons of olive oil, garlic, salt, and pepper; leave them at room temperature to marinate for 30 minutes.
- Warm a cast iron skillet over medium heat for 1-2 minutes. Add one tablespoon of oil and two sprigs of rosemary to the pan.
- Work in batches to cook the lamb. Begin by adding two shoulder chops to the pan and cook them for 4-5 minutes on each side until they reach an internal temperature of 145°F (63°C). Repeat with the remaining chops.
- Remove them from heat and let them rest for 10 minutes before serving.
- Like our Bison Steak Recipe, the cast-Iron skillets are ideal for pan-searing meat.
- To prevent the lamb shoulder chops from sticking to the pan, ensure the pan is hot and distribute the olive oil evenly. While the cut is searing, do not lift it for 4 to 5 minutes- so it heats evenly to create a nice golden brown crust.
- Cooking times vary based on the thickness of the cut. For best results, check the internal temperature using a food thermometer; cook to 145°F (63°C) for medium.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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.