Introduction:
Experience the rich, savory flavors of Lamb Shoulder Chops, a delicious and hearty option for any meal. These chops are full of robust flavor and are perfect for grilling, pan-searing, or oven-roasting. With a simple seasoning and straightforward cooking methods, you can enjoy tender, juicy lamb that’s sure to impress.
Why You’ll Love This Recipe:
- Flavorful: Lamb shoulder chops are naturally flavorful and tender, with a delicious combination of spices and herbs.
- Versatile: Can be cooked in various ways—grilled, pan-seared, or roasted.
- Easy to Prepare: Minimal ingredients and simple techniques make this a go-to recipe for any occasion.
- Customizable: Adjust the seasoning and marinades to your taste preferences.
Ingredients:
- 4 lamb shoulder chops (about 1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges (for serving)
- Optional: 1/2 cup red wine or beef broth (for deglazing)
Instructions:
- Prepare the Lamb:
- Pat the lamb shoulder chops dry with paper towels. This helps to get a nice sear.
- Season the Chops:
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
- Rub the mixture all over the lamb chops, ensuring they are evenly coated. Let the chops sit at room temperature for about 15-30 minutes to marinate.
- Cooking Methods: Grilling:
- Preheat the grill to medium-high heat.
- Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if desired for a different level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
- Remove from the grill and let rest for 5 minutes before serving. Pan-Seared:
- Heat a large skillet over medium-high heat.
- Add a splash of olive oil to the skillet.
- Sear the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
- Remove the chops from the skillet and let them rest for 5 minutes. Oven-Roasted:
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium-high heat and add a splash of olive oil.
- Sear the lamb chops for 2-3 minutes per side, until browned.
- Transfer the chops to a baking dish and roast in the oven for 10-15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let the chops rest for 5 minutes before serving.
- Deglaze the Pan (Optional):
- After pan-searing, you can deglaze the skillet by adding red wine or beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly and serve as a sauce with the lamb chops.
- Serve:
- Serve the lamb shoulder chops with lemon wedges for a fresh, tangy contrast.
Tips for Success:
- Resting Time: Allow the lamb chops to rest after cooking to ensure they are juicy and tender.
- Doneness: Use a meat thermometer to achieve your preferred level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
- Marinade: For deeper flavor, marinate the lamb chops overnight in the refrigerator.
Recipe Variations:
- Spicy: Add a pinch of cayenne pepper or chili flakes to the seasoning mix for a bit of heat.
- Herb Variations: Experiment with other herbs such as mint or oregano for different flavor profiles.
- Citrus Marinade: Marinade the chops in lemon juice and zest for a bright, fresh flavor.
Serving Suggestions:
- Serve with roasted vegetables, a side of couscous, or a fresh green salad for a complete meal.
- Pair with a robust red wine, such as a Cabernet Sauvignon or Syrah, for a perfect complement to the rich flavors of the lamb.
Freezing and Storage:
- Storage: Store leftover cooked lamb chops in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooked lamb chops in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the oven at 350°F (175°C) or on the stovetop over medium heat until warmed through. Avoid overcooking to prevent dryness.
Special Equipment:
- Grill or Skillet: For cooking the lamb chops.
- Meat Thermometer: For checking the internal temperature of the chops.
FAQ:
- Can I use lamb loin chops instead?
Yes, lamb loin chops can be used. Adjust the cooking time as they are usually smaller and cook faster. - Can I cook these chops on a stovetop only?
Yes, you can sear the lamb chops on the stovetop and finish cooking them in the oven, or simply cook them on the stovetop if preferred. - Can I use dried herbs instead of fresh?
Yes, dried herbs can be used if fresh ones are not available. Use about one-third of the amount specified for fresh herbs.
Preparation Time:
- 15 minutes for seasoning and marinating.
Cook Time:
- 10-15 minutes for grilling or pan-searing, or 15-20 minutes for oven-roasting.
Total Time:
- 25-35 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 320
- Protein: 25g
- Carbohydrates: 2g
- Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 150mg
- Fiber: 0g
- Sugar: 0g
Lamb Shoulder Chops Recipe
- Total Time: 25-35 minutes
Ingredients
Scale
- 4 lamb shoulder chops (about 1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges (for serving)
- Optional: 1/2 cup red wine or beef broth (for deglazing)
Instructions
- Prepare the Lamb:
- Pat the lamb shoulder chops dry with paper towels. This helps to get a nice sear.
- Season the Chops:
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
- Rub the mixture all over the lamb chops, ensuring they are evenly coated. Let the chops sit at room temperature for about 15-30 minutes to marinate.
- Cooking Methods:
Grilling:
- Preheat the grill to medium-high heat.
- Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if desired for a different level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
- Remove from the grill and let rest for 5 minutes before serving.
Pan-Seared:
- Heat a large skillet over medium-high heat.
- Add a splash of olive oil to the skillet.
- Sear the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
- Remove the chops from the skillet and let them rest for 5 minutes.
Oven-Roasted:
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium-high heat and add a splash of olive oil.
- Sear the lamb chops for 2-3 minutes per side, until browned.
- Transfer the chops to a baking dish and roast in the oven for 10-15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let the chops rest for 5 minutes before serving.
- Deglaze the Pan (Optional):
- After pan-searing, you can deglaze the skillet by adding red wine or beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly and serve as a sauce with the lamb chops.
- Serve:
- Serve the lamb shoulder chops with lemon wedges for a fresh, tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
- Fat: 22g
- Carbohydrates: 2g
- Protein: 25g
Closing Notes:
Have you tried this Lamb Shoulder Chops recipe? Share your cooking experience in the comments below! Don’t forget to tag us on social media with your delicious dishes and check back for more easy and flavorful recipes.
