Lamb Shoulder Chop Recipe (Tender Every Time)
Updated Oct 30, 2025, Published Mar 04, 2024
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This easy Lamb Shoulder Chop Recipe starts with marinating the chops in garlic and rosemary, then searing them in olive oil on a cast iron skillet until golden and tender. A simple, rustic dish full of bold, savory flavor. This might just become your favorite way to cook lamb!”
Looking for another classic comfort food? Try my oven baked pot roast next.
Quick Look at This Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4-6 people
- Dietary Info: Gluten-free, low-carb, high-protein
- Method: Stovetop
- Technique: Marinated and pan-seared in a cast iron skillet
- Flavor & Texture: Savory, garlicky, juicy, with a crisp golden crust
Why you’ll love this easy dish!
This simple recipe delivers tender, flavorful lamb shoulder blade chops infused with garlic, rosemary, and thyme in rich olive oil. A delicious way to enjoy this cut!
Marinating and searing the lamb in a cast iron skillet keeps it tender and juicy, locking in moisture for a flavorful result. With simple ingredients and steps, this recipe is perfect for any skill level.
It’s my go-to choice for a tasty, hassle-free lamb dish for casual family dinners and more formal occasions, just like my pistachio crusted lamb chops and beef short ribs ragu.
Made With Amore,
“We tried the lamb shoulder recipe and it was delicious. It was easy and quick to make. I highly recommend this recipe.”
– Pat
Simple Ingredients
These ingredients come together to create a simple yet flavorful marinade for the lamb shoulder steaks.
- Lamb Shoulder Chops: Also called lamb shoulder steaks, this cut is from the shoulder. They have a rich flavor and benefit from marinating. Choose high-quality chops with some marbling for better flavor and tenderness. If you this dish, you should also try out my roast leg of lamb recipe!
- Herbs and Garlic: The garlic adds savory flavor, while fresh rosemary and thyme give the lamb a distinct earthy flavor. Each component complements the other and adds complexity to the marinade. If fresh herbs are unavailable, you can use 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme instead.
- Olive Oil: Olive oil adds richness and helps enhance the overall flavor. Choose extra virgin olive oil for its robust taste.
See the recipe card for the full list with quantities.
Substitutions and Variations
- Different Cut of Meat: You can use lamb loin chops, rib chop, or leg of lamb cut into chops. Just be sure to adjust the cooking time based on the cut and thickness of the meat.
- Citrus Zest Marinade: Add lemon zest or orange zest and a splash of orange or lemon juice to the marinade for a citrusy kick. The brightness of citrus complements the richness of lamb, just like it does for this roast chicken with citrus.
- Balsamic Glaze Finish: Drizzle a balsamic glaze over the cooked lamb just before serving. The sweet and tangy notes of balsamic vinegar add depth to the dish, like in this Brussels sprouts with bacon dish.
- Dijon Mustard Marinade: Add a tablespoon of Dijon mustard to the marinade for a slightly tangy and savory element. Mustard complements the lamb’s robust flavor.
How to Make Lamb Shoulder Chops in a Pan
Step-by-step photo instructions make these lamb chops an easy recipe to follow and paired with the best side dishes for lamb to make a complete meal. To get started, make the lamb chop marinade. Add the garlic, rosemary, thyme leaves, olive oil, salt, and pepper to a bowl or bag.
- Place the chops in a shallow dish and coat them evenly with the marinade. Make sure to rub the marinade into the meat for optimal flavor.
- Cover the dish with plastic wrap and let the lamb marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat. For a more intense flavor, you can marinate for up to 24 hours. Remove the lamb from the refrigerator and let it come to room temperature for 15-20 minutes.
- Preheat your large cast iron skillet over medium-high heat. When hot, add a generous amount of olive oil before placing the chops in the skillet. Sear them for 3-4 minutes on each side or until they develop a golden-brown crust. Adjust the cooking time based on your desired doneness.
- Reduce the heat to medium-low and continue cooking until the lamb reaches your preferred level of doneness. Remove the lamb from the skillet and let it rest for a few minutes before serving. Garnish with additional fresh herbs and serve with your favorite side dishes, like Tuscan roasted broccoli or homemade mashed potatoes.
My Pro Tip
Recipe Tip
- Marinating Time: Allow enough time for the lamb to marinate. Aim for at least 30 minutes, or ideally, marinate overnight for a more intense flavor.
- Room Temperature Lamb: Let the lamb come to room temperature before cooking. This ensures more even cooking and a juicier result.
- Preheat the Cast Iron Skillet: Make sure your cast iron skillet is well-heated before adding the lamb. A hot skillet helps sear the lamb shoulder chops to develop a flavorful crust. This step locks in juices and enhances the overall taste.
- Avoid Overcrowding: Cook the lamb in batches if necessary to avoid overcrowding the skillet. Overcrowding can lead to uneven cooking and hinder the development of a good sear.
- Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature of the lamb. Aim for 130-135°F (54-57°C) for medium-rare. Adjust based on your preferred level of doneness.
- Rest Before Serving: Allow the lamb to rest for a few minutes after cooking. This allows the juices in the meat time to absorb back into the meat instead of running out when cut.
Recipe FAQs
Cooking times will vary depending on the size and thickness of your chops so the best way to check for doneness is to use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C).
If your lamb shoulder chops didn’t turn out tender, they likely needed a longer, slower cooking time or a longer marinating time. It’s important to cook on a higher heat to start and then lower the temperature to give the chops a longer cooking time. The longer cooking time gives the connective tissue more time to break down and tenderize the meat.
Lamb chops come from the rib or loin, offering tender, mild-flavored meat best suited for quick grilling or searing. Shoulder chops, however, come from the shoulder area, with a richer flavor and more connective tissue, making them ideal for slow cooking to achieve tenderness.
Store leftover cooked chops in an airtight container in the refrigerator for up to 3-4 days.
Reheat leftover chops by placing them in an oven at 325°F (163°C) for about 15 minutes or until warmed through. Alternatively, use a microwave for quicker reheating, but be cautious to avoid overcooking and drying out the meat.
Serving Suggestions
Enjoy as the main dish for a traditional Italian Easter menu, along with side dishes like stuffed artichokes and honey glazed carrots. After dinner, Italian ricotta pie and Italian Easter rice pie.
It’s also perfect for a weekend meal with these copycat Longhorn Steakhouse Brussels sprouts and steamed asparagus.
More Skillet Main Dish Recipes
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Lamb Shoulder Chops Recipe
Equipment
Ingredients
- 4 lamb shoulder chops
- 3 cloves garlic, cut in half
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup olive oil, plus more for cooking
- Salt and pepper, to taste
Instructions
- Marinate the Lamb: In a bowl or large ziplock bag, mix garlic, rosemary, thyme leaves, olive oil, salt, and pepper to create the marinade. Place the lamb shoulder chops in a shallow dish and coat them evenly with the marinade. Make sure to rub the marinade into the meat for optimal flavor.
- Marinate Time: Cover the dish with plastic wrap and let the lamb marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the meat. For a more intense flavor, you can marinate for up to 24 hours.
- Preheat Skillet: Preheat your large cast iron skillet over medium-high heat. Make sure it's well-heated before adding the lamb. If you are using a smaller pan cook in batches and don't overcrowd.
- Cook the Lamb Shoulder Chops: Remove the lamb from the refrigerator and let it come to room temperature for 15-20 minutes. Once the skillet is hot, add a generous amount of olive oil. Place the lamb shoulder chops in the skillet.
- Sear the Lamb: Sear the lamb shoulder chops for 3-4 minutes on each side or until they develop a golden-brown crust. Adjust the cooking time based on your desired doneness.
- Finish Cooking: Reduce the heat to medium-low and continue cooking until the lamb reaches your preferred level of doneness. Medium-rare typically has an internal temperature of about 130-135°F (54-57 °C).
- Rest and Serve: Remove the lamb from the skillet and let it rest for a few minutes before serving. This allows the juices to be redistributed and ensures a juicy and tender result.
- Garnish and Enjoy: garnish with additional fresh herbs. Serve the lamb shoulder chops with your favorite side dishes. Roasted vegetables or mashed potatoes work well with this dish.
Notes
- Marinate for Flavor: Let the lamb marinate for at least 30 minutes. Overnight is even better for deeper flavor.
- Bring to Room Temp: Set the lamb out before cooking so it reaches room temperature. This helps it cook evenly and stay juicy.
- Preheat the Skillet: A hot cast iron skillet is key! It gives the lamb a beautiful golden crust and locks in moisture.
- Don’t Overcrowd: Cook in batches if needed. Crowding the pan can steam the meat instead of searing it.
- Check the Temp: Use a meat thermometer for best results. For medium-rare, aim for 130–135°F (54–57°C).
- Let it Rest: After cooking, let the lamb rest for a few minutes. This keeps all those delicious juices inside when you cut into it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We tried the lamb shoulder recipe and it was delicious. It was easy and quick to make. I highly recommend this recipe
So happy you loved it!
If you love lamb and want a quick and easy recipe, this one is PERFECT!! Enjoy.