Go Back
–+ servings
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
Print Recipe Pin Recipe
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
Equipment
Ingredients
  
  • 4 lamb shoulder chops, blade or arm
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary
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 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. 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 | Fiber: 0.2 g | Sugar: 0.02 g | Vitamin A: 4 IU | Vitamin C: 0.5 mg | 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!