Lamb Shoulder Chops are so juicy and flavorful, plus they’re super easy to prepare. This is a guaranteed go-to, no-fail recipe.
Lamb Shoulder Chops are best served with Mashed Potatoes and Garden Salad.
Lamb Shoulder Chops are naturally more flavorful. The general lamb meat has a strong gamy taste to it and requires extra effort to bring out the right flavors. With Lamb Should Chops, the cooking process is much simpler, while providing an outstanding dish.
How to Cook the Lamb Shoulder Chops
Marinate the lamb with garlic, seasoning, rosemary and oil. Preheat the skillet on very high heat and add lamb to the skillet. Cook on both sides for about 6 minutes.
To cook lamb shoulder chop in an oven, use a cast iron skillet. Brown both sides to a nice crust. Place it in an oven for the remainder of the cooking time.
To verify the readiness of the chops – they should be cooked to 145Ā°F for medium rare, 160Ā°F for medium, or 170Ā°F for well done.
How to Grill Lamb Shoulder Chops
Place the marinated lamb shoulder chops on a preheated grill to 450Ā°F. Grill the lamb on each side for 5-7 minutes, depending on the thickness of the cut and how well you want the meat to be done.
Other Lamb Recipes to Try
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Recipe
Ingredients
Instructions
- Prepare all ingredients for the lamb shoulder chops recipe.
- Chop garlic and break down the fresh rosemary; combine with oil, salt and pepper in a large ziplock bag.
- Add lamb shoulder chops into the seasoning and leave it to marinate for at least an hour.
- Preheat the skillet on high heat. Remove all seasoning from the lamb shoulder chops and add them to the skillet. Cook for about 6 minutes on each side.
- Let lamb shoulder chops rest for about 5 minutes before serving.
My husband and I love this recipe. I've made this a few times and I don't change a thing. Thank you for posting this. It's now part of our regular dinner options.
Catherine, I'm so glad you love this recipe, thank you for taking the time to comment!
Hi I was wondering if I can add white wine to this recipe and sprinkle some parmesan cheese
That sounds so good but I havenāt tried the combo.
I do not have a cast iron skillet, can i make this on stainless steel? Generally, when a recipe says "high heat" i don't go above medium (5or6 on my electric stove) and it gets plenty hot. If i go over that, it burns and/or sticks. Should i do the same for this recipe?
Hi Jamie, it's hard to say but if this is the same case for all the high heat recipes, probably best to follow what you typically do. Maybe test it out with one piece.
Anyone try this on the bbq grill?
Thinking if giving that a try?
Thats a great idea. Please share how it comes out.
Hi Natalia. I was in Greece last year for the New Year. So I wanted to make something special. Went to the butcher shop and decided, lamb chops. He cut several pieces from a hanging lamb. How fresh can you get? š his recipe was simple. Marinate in orange juice for an hour. Remove chops, season with salt and pepper. Bake in oven at 350 for 20 min. OMG, we had the best lamb chops ever. Just wanted to share. Will use your recipe 2nite. Thanks.
Hey Annie! What did you do with the leftover marinade? Did you add when you put in oven?
That sounds amazing! I love butcher shops in Europe, thank you for sharing that recipe! Let me know what you think of this one, Annie!
this was perfect and the whole table loved it
I'm so glad you enjoyed the recipe, thank you for your feedback!
I followed recipe to the letter, it was absolutely amazing. Thank you!
Mario, I'm so glad you enjoyed the recipe, thank you for your feedback!
I use rice flour to bread it and avocado oil to cook in after the marinade! It makes it real crunchy and buttery!
That sounds awesome, thank you for sharing your version, Michael!
This was the best shoulder chops EVER my wife could have eaten another chop!!!!! I did leave them in the garlic, rosemary, olive oil bath for two days yummie...
Marinating for a longer time always does wonders, thanks for that tip. I'm so glad you enjoyed the recipe, thank you for your feedback!
I thought lamb shoulder chops needed slow braising to be tender. Iāve never tried them before but love the simplicity of this recipe. Is the hour marinating them enough to tenderize them? Thank you.
Hey Valorie, that should be enough. Hope you love the recipe. Enjoy!
I think one reason to bake is the smoke! Cooked in a skillet on my stove top 6 minutes and my apartment was in a fog. Is there a way to reduce the smoke?
When meat is cooked on high heat itās really hard to avoid the smoke. If your grill has a burner, it could be a great option. We typically have a fan running the entire time.
Ooh. My first attempt at lamb chops. Turned out great. Only 3 minutes on each side to get that crust and about 8 minutes in a 425 degree oven turning once. Yummy. Iām not a huge fan of lamb, but this was absolutely delicious. Yeah, Iāll be making this again! Even finicky hubby loved them. Yay
Thank you for sharing the times and temp. I tried it and it came out perfectly! I browned mine in a cast iron skillet and baked it in the same pan. The drippings also made an awesome gravy. My hubby and I felt like we were eating in an expensive restaurant. Five stars for this recipe! Thank you Tammy and Natalya
Tammy, thank you for sharing. I am so happy to read your feedback!
Hey, I was wondering what temp I should preheat my oven to when utilizing this recipe, I can't seem to find the preheat temp for it anywhere though and was hoping that you could tell me.
Hey Andrew, this is a stovetop recipe. If you do want to bake it, you should have it at 400F.
Hi. I would love to try this recipe tonight but don't have fresh rosemary. Can I substitute with dried rosemary? If so, how much would you use? Thanks!
Hey Rachel, I would do a sprinkle of rosemary. It adds a nice flavor to the lamb shoulder.
What do remove all seasoning means
Hi Vernika, all the pieces of garlic and rosemary where you used them to marinate lamb.
Thank you I am cooking it now for my new husband and frightened that I will mess it up my first time I just want him to love it and suggestion
Oh, so sweet! I learned how to cook after I got married. I messed up so many dishes, so if you fail, it's normal. Enjoy it!
Natalya...you changed my life with this recipe. I had to take time to give you credit and kudos for this. I've introduced a lot of people to lamb over the years, I usually would only do thick cut lamb chops. I would use a brown sugar marinade that has converted a lot of people into lamb fans but this recipe...made me feel like a chef for real! This will definitely be a show-off go-to now. Thanks for sharing.
Oh wow Tim, you are my favorite comment of the day!!! Thank you for sharing your sweet feedback and for making my day!
Making this tonight! Do you add any oil to the cast iron pan? Or just put it on the high heat for 6 mins each side?
Hey Cara, I dont add any oil to the pan because they are already marinated with oil. Depending on the thickness, you will need to cook it for 6 minutes. The internal temperature of the lamb should be at 160F.
How much salt and pepper would I use in teaspoons or tablespoons Im not that good at adding it without measurements, Thank you! š
Hey Adil, about 1tbsp for the 4lb of lamb.
This was amazing. Thank you. Do you think this recipe would work well with veal as well?
Hey Chris, yes it would. We love using this method for red meats. So good š
Is the time per side, or is the like 3 minutes a side for a total of 6 minutes?
Hey Kyle, yes but it would also depend on how thick they are.
Great recipe!!! I wasnāt sure how it would turn out but it was juicy and flavorful . No complaints.
Hey, I am so happy to hear this. Thank you for sharing!
Just made the marinade for the lamb and put in the refrigerator. Canāt wait to cook the tonight! Thanks for the recipe
Hi Meghan, I hope you love the recipe. Keep me in the loop!
hi! I'm going to make this tonight! Do you use olive oil or any regular cooking oil?
Either one would work. I use whatever I have on hand.
I am going to give this a try tonight. Never cooked lamb chops, and I love Rosemary!
Hey Cathy, I hope you love it as much as we do!! š
I made the recipe last night, it was so good and one that will be in our regular rotation for dinner. I'm new to cooking lamb so there's a learning curve on knowing when the lamb is done (only by a minute or two). The lamb is tender and tasty. I did start the lamb on the stovetop to get a crust and put it in a 425 degree oven for 10 mins..
Hi Renee, thank you so much for sharing this. It will really help many others. I appreciate you taking the time to share! š
I noticed someone chose to bake the chops versus pan frying, I'm curious whether there is any difference or if one method is juicier than that other?
I haven't baked mine because we like the crispy outside layer. I don't really know the reasoning for it. Maybe it's useful when you have a very thick lamb shoulder chop.
I'm cooking lamb tonight. I have marinated the lamb, so do I just put it in the skillet now to brown 6 minutes on each side, then place the skillet in the oven for the remainder of the time?
Hey Cathy, you can definitely do that. Just keep an eye out on the temperature of the meat, you don't want to overcook it.
Tried it tonight in frying pan. It was a big hit. I got the chops at Whole Foods. Meat was very tender and the marinade was very flavorful. Thanks for the recipe. So easy!
Patricia, I get mine at Whole Foods as well. They do have great quality lamb. I am so happy you loved the recipe. Thanks for sharing!
What temp to bake and approx for how long
Hey Maxine, it would be similar to the grilling method. Bake at 425Ā°F for about 15 minutes, you do want to flip it during the baking process.
Do you still cook in the pan 6 min each side then put in oven or just put in oven raw?
You can do a nice browning on a skillet for a few minutes and place them in the oven after. It will give it nice flavor.
Iām going to try this recipe tonight with lamb shoulder chops!
Hey Jennifer, please come back and report how you liked it! I am a bit jealous š
I tried your recipe tonight. DELICIOUS and so easy. Thanks for sharing it.
Pat, thank you so much for sharing your feedback. So happy the recipe turned out!