Lamb Shoulder Chops Recipe
Tender lamb shoulder chops marinated with garlic and rosemary, then seared to perfection in olive oil on a cast iron skillet. This easy, flavorful recipe is perfect for a cozy dinner any night of the week!
Servings: 4 -6 servings
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
Calories: 410kcal | Carbohydrates: 1g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 129mg | Sodium: 101mg | Potassium: 562mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 4mg
