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 145°F for medium rare, 160°F for medium, or 170°F for well done.
How to Grill Lamb Shoulder Chops
Place the marinated lamb shoulder chops on a preheated grill to 450°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.
Hi Natalia.....can I marinade overnight? I have to say that I have never made lamb shoulder chops before. When I do a rack of lamb, I marinade my rack in apple juice overnight. Then I pat dry and season with my herbs of choice. I then I put on a sear burner until med rare and they are simply fantastic. A chef friend of mine in a 5 star restaurant in Melbourne shared this recipe with me. I highly recommend you trying the marinade....you will not be disappointed.
Hi, Lisa! You can marinade overnight! The rack of lamb you describe sounds amazing, thanks for sharing!
We loved this! I traded some fresh caught Halibut for a couple packs of lamb shoulder steaks. This recipe was very easy to follow. I cook a lot and often, just not familiar with lamb. Thank you for sharing. My pan got so hot and the temp did not come down fast enough when I introduced the meat to the pan. I turned them at 4 minutes, followed with 8 minutes on side 2. Rested for 5 and enjoyed our steaks with a cauliflower veggie egg fried rice and naan bread.
OKAY! I'm officially hungry now, Jenny. That sounds so bomb. I'm obsessed with naan bread and cauliflower rice, so this would be a dream meal for me. Thanks for the kind words and so nice to hear from you!
Cooking for one is sometimes more trouble than it is worth. This recipe is quick, easy and delicious! Definitely worth it!
Yay! So happy you enjoyed this, Pam. I love cooking for one in my cast-iron. It's the best for meat!
Cooked as directed and these came out stringy and tough. I then consulted recipes from several chefs and they all seem to agree that shoulder chops (as opposed to loin chops) need to be braised for at least 3 hours. Having tried both, I recommend the latter method.
Hi Dewey - Sorry these didn't turn out like you'd hoped. You can definitely braise them beforehand if you'd like. We find a quick marinade of 1 hour and a 6 minute sear on both sides works. Happy New Year!
Did NOT say what temp to heat the oven to
Hi Destiny - Thanks for reaching out! That's because these are cooked on the stovetop, not in the oven. Hope this helps and Happy New Year!
This recipe was super easy and quick. My chops were melt in your mouth delish. Thanks again.
Hi Felicia - Amazing! So happy they turned out so well for you. Thank you for your feedback and Happy New Year, friend!
I did it exactly how the recipe said, and it came out super chewy 🙁
Ah! So sorry, Ash. Not sure what happened. Perhaps your chop was on the thinner side? That would make it cook much quicker.
Not too happy with putting lamb shoulder chops on a very hot (high?) fry pan after soaking in olive oil. It filled the kitchen with smoke. Also the chops curled up making for non uniform cooking.
Hi Ralph - So sorry your kitchen got so smokey! We love cooking our lamb shoulder chops on high for the sear, but a key way to prevent the smoke is by removing as much of the marinade as possible before popping the meat in the pan. Hope you try this recipe again and nail it. Appreciate your feedback here.
Hello Natalya,
Do you cover the lamb in the oven?
Hi Inna! Thanks for the question. We actually cook the lamb shoulder in a skillet on the stovetop, not in the oven. You don't need to cover it, just flip it halfway through to get a nice sear on both sides. Hope this helps!
How long do I leave it in the oven after I have bound both sides?
Hi Francene, depending on your preferred doneness or until the internal temperature reads 145F. Enjoy, this one is a good one!
What temperature should the oven be pre-heated to for the chops?
How long should it take for well done?
Thanks.
The oven should be preheated at 400F and the temperature of the lamb shoulder chop should be 170°F for well done.
Amazing flavors! My kids who do not like lamb much asked for seconds. It was delicious and simple to make. Definitely a keeper!
I am so glad you enjoyed the recipe, thank you for taking the time to comment!
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 haven’t 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? 😁 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. I’ve 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 it’s 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. I’m not a huge fan of lamb, but this was absolutely delicious. Yeah, I’ll 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! 🙂
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 🙂