Skip to Content

Lamb Shoulder Chop

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.

Lamb shoulder chop on a salad plate.

Why You’ll Love This Recipe

  • Lamb has a naturally sweet flavor, and one bite into this juicy, tender meat will have you coming back for more.
  • 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.

Ingredients You’ll Need

  • 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.

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. Let them sit at room temperature to marinate for 30 minutes.

Chops generously seasoned with salt and pepper.

Step 2: 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.

Lamb shoulder chops searing on a pan.

Step 3: Work in batches to cook the lamb. Add two shoulder chops to the pan away from you and cook them for 4-5 minutes on each side until they reach 145°F (63°C). Repeat with the remaining chops.

Lamb shoulder chops searing on a pan.

Step 4: Remove them from heat and let them rest for 10 minutes before serving.

Expert Tips

  • Like bison steak, cast-iron skillets or stainless steal 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 lamb is searing, do not lift it for 4 to 5 minutes – so it heats evenly and creates a nice crust.
  • Cooking times vary based on the thickness of the cut. For best results, check the internal temperature using a food thermometer. The safe cooking temperature for lamb is 145°F (63°C) for medium.

If you enjoy the meal, try one of these lamb recipes!  

Lamb shoulder chop served with cucumber and tomato salad and topped with mint chutney.

Serving Suggestions

What to do with the 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.

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.

More International Dinner Recipes:

Your Feedback is Valuable

Did you try this recipe? Consider leaving a ⭐️ rating and comment below. And for more healthy international recipes for everyday cooking, sign up to have recipes emailed right to you.

Lamb shoulder chop served with cucumber and tomato salad and topped with mint chutney.

Lamb Shoulder Chop

Tressa Jamil
Juicy and tender lamb is an ideal way to change up your dinner routine. Our pan-seared lamb shoulder chop recipe is versatile and pairs well with any cuisine.
5 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 Chops
Calories 381 kcal
Ingredients
  
  • 4 lamb shoulder chops, blade or arm
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 2 fresh rosemary sprigs
Instructions
 
  • Generously coat the lamb chops with two tablespoons of olive oil, garlic, salt, and pepper. Let them sit 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. Add two shoulder chops to the pan away from you and cook them for 4-5 minutes on each side until they reach 145°F (63°C). Repeat with the remaining chops.
  • Remove them from heat and let them rest for 10 minutes before serving.
Notes
Expert Tips:
  • Like bison steak, cast-iron skillets or stainless steal 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 lamb is searing, do not lift it for 4 to 5 minutes – so it heats evenly and creates a nice crust.
  • Cooking times vary based on the thickness of the cut. For best results, check the internal temperature using a food thermometer. The safe cooking temperature for lamb is 145°F (63°C) for medium.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Chop | Calories: 381 kcal | Carbohydrates: 1 g | Protein: 42 g | Fat: 22 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Cholesterol: 129 mg | Sodium: 682 mg | Potassium: 549 mg | Vitamin A: 4 IU | Calcium: 26 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 6 votes (2 ratings without comment)
Recipe Rating




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.