Lamb Shoulder Chop

Name: Lamb Shoulder Chop
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Ingredients: 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

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.

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

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 salt and pepper before cooking them.
Olive Oil: Use olive oil to prevent the lamb chops from sticking to the pan; the oil also helps to 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.

Chops generously seasoned with salt and pepper.

Warm a cast iron skillet over medium heat for 1-2 minutes. Add two tablespoons 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 (60°C). Repeat with the remaining chops.

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

COOKING TIPS

Like our 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.

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SERVING SUGGESTIONS

Couscous, Quinoa, Instant Pot Basmati Rice, Saffron Rice
Skhug, Chimichurri, Serrano Crema, Mint Chutney
Avocado Cucumber Tomato Salad, çoban salatasi (Turkish Shepherd’s Salad), Fall Kale Salad, Sumac Onions, Piyaz
Instant Pot Mashed Potatoes, Roasted Potatoes in the Oven, Green Beans, Mashed Cauliflower

WHAT TO DO WITH THE LEFTOVERS

TO STORE – Store the leftovers in an airtight container; it will keep for 3-4 days.
TO FREEZE – Allow the chops to cool, and wrap them with plastic to prevent freezer burn. Store the wrapped chops in a freezer-safe container or bag. Lamb Shoulder Chop will freeze for six months. When you’re ready to eat, defrost it in the fridge overnight.
TO 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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