Quick and Easy Lamb Shoulder Chops
on Nov 24, 2023
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The secret to a quick and tender lamb shoulder chops dinner is two-stage cooking – searing them in the pan at high temperature and finishing in the oven. If you have time to marinate the lamb for only 30 minutes, you’ll transform this economical cut into a delicious dinner! Pop your lamb in the marinade tonight then cook them tomorrow!
Note: If you are looking for the most tender meat, check out my Braised Lamb Shoulder Chops recipe. If you want your lamb shoulder chops ready in less than 1 hour, this is the way to go! Give it at least 30 minutes of marinating for a more tender and flavorful meat!
Once the lamb is marinated, the actual cooking time is less than 10 minutes! Pair this with mashed potatoes and asparagus for an impressive dinner!
Tips for Tenderizing this Tough Cut – Overview
- Marinade
- A quick sear in a HOT pan (bring them to room temperature before searing)
- 2-Minute bake in the oven (Make sure not to overcook)
- Rest before serving
⚠️ Caveat? This method doesn’t work for all types of lamb shoulder chops!
Types of Lamb Shoulder Chops
Lamb shoulder chops are known for their stronger flavor and affordability, but they are a tough cut and have a lot of connective tissue. There are two most common types of lamb shoulder chops:
- Arm Chops are cut from the arm end of the lamb shoulder and include part of the arm bone. This cut is more tender than blade chops.
- Blade Chops are cut from the blade end and contain part of the shoulder blade bone. They are usually wider than arm chops. See the differences in the photos above.
IMPORTANT: This recipe only works for arm chops and DOES NOT work for blade chops. As the connective tissues of blade chops don’t break down even the meat itself is tender. It will still taste quite chewy!
To show you the difference, I cooked BOTH arm chops and blade chops and gave them a taste test (see the photo below). The blade chops came out more chewy! So if you see this post before you buy your lamb shoulder chops, go pick arm chops. If you’ve already bought your blade chops, follow our Braised Lamb Shoulder Chops Recipe.
Marinade Ingredients for Lamb Shoulder Chops
The marinade helps tenderize the meat and remove the gamey flavor like a miracle. BONUS: This marinade has no acidity like lemon juice or vinegar, so you can marinate your meat in the fridge for a longer time – perfect for preparing the meat the night before and cooking it for dinner the next day!
- Olive oil is the base of your marinade. It adds flavor and keeps your lamb moist.
- Rosemary adds an earthy and slightly peppery flavor, which pairs extremely well with the rich and gamey taste of the lamb shoulder chops. Fresh rosemary is the best!
- Garlic is another classic flavoring to pair with lamb. use fresh garlic for the best results.
- Salt and pepper improve the overall flavor. Salt also helps to tenderize the meat.
- Honey or sugar adds a slight hint of sweetness. Avoid using honey that’s TOO thick.
How to cook quick and easy Lamb Shoulders Chops
Three EASY steps: 1) marinate, 2)sear, and 3)bake. That’s it!
1️⃣ Marinate (Minimum 30 minutes, Ideally 1 to 24 hours)
Coat your lamb shoulder chops with the rosemary garlic marinade evenly. Store in the refrigerator if the marinating time is longer than 1 hour.
2️⃣ Sear (5 minutes)
Place the lamb in a hot cast-iron skillet over medium-high heat. Sear the first side for 2 minutes. Flip and sear the other side for 2 minutes. Tip: Remember to remove the marinated lamb from the refrigerator 30 minutes before searing.
3️⃣ Bake (2 minutes)
Bake at 450°F for about 1.5 to 2 minutes for medium-rare lamb (130-135°F). Make sure not to cook your lamb more than medium-rare, or they’ll get tough and chewy! Let them rest for 5-10 minutes before serving. Tip: My chops are 1-inch thick. You may need to cook yours longer if they are thicker. Avoid overcooking by inserting an instant-read meat thermometer to check doneness.
Serving Lamb Shoulder Chops
In the photos above, you can see that I served them with mashed potatoes and asparagus, but there are many more delicious ways:
- Sous Vide Potatoes, Coconut Rice, or pasta
- Vegetables – some of my favorites are broccoli, carrots, cabbages, and green beans.
- Sauces – Believe it or not, seafood boil sauce adds incredible flavor to the lamb. I also like to pair them with chimichurri sauce, mint sauce, and yogurt-based sauce.
- For a lighter meal, serve them with salad.
It’s the perfect meat to enjoy with a glass of red wine. Plan to serve 1 lamb shoulder chop per person.
If you love lamb meat, make sure to check out our rack of lamb or leg of lamb.
Quick and Easy Lamb Shoulder Chops Recipe
Ingredients
- 4 lamb shoulder chops*, 1-inch thickness; this recipe only works with arm chops
- 1 tablespoon oil**, use high smoke point oil to prevent the pan from smoking, vegetable oil works great
- optional chopped parsley for serving, for a beautiful color
Marinade
- 3 cloves garlic, roughly chopped
- 2 teaspoons finely chopped fresh rosemary, (or 1 teaspoon dried rosemary, you also add fresh thyme leaves)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar or honey***
Instructions
- Marinate lamb shoulder chops: Mix the marinade ingredients. Coat the lamb with marinade and let it marinate for at least 30 minutes. Ideally you want to marinade for 1 to 24 hours in the fridge. (Leave the lamb at room temperature if it’s less than 1 hour.)
- Remove lamb shoulder chops from the refrigerator 30 minutes before searing. Take the lamb out of the marinade, and pat dry with paper towels to remove excess moisture that could interfere with searing.
- In the meantime, reheat oven to 450°F.
- Sear the lamb: Place a large cast-iron skillet over high heat and allow to heat for a few minutes until very hot. Add 1 tablespoon of oil to the pan and swirl to coat. Place the lamb shoulder chops in the pan using kitchen tongs.
- Sear the first side for 2 minutes. Flip using kitchen tongs and sear the other side for 2 minutes.
- Bake lamb shoulder chops: Transfer the pan to the oven. (If your pan is not oven-safe, you can place your lamb onto a baking sheet). Bake for about 1.5 to 2 minutes without flipping for medium-rare steaks (130-135°F), checking doneness by inserting an instant-read meat thermometer. Make sure NOT to overcook the meat.
- Remove lamb shoulder chop to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat. Serve with mashed potatoes and vegetables.
Notes
- * Only arm chops work for this recipe. If you get blade chops, you’ll need to use the braising method to cook them.
- ** It’s very important to use high smoke point oil to prevent the pan from smoking.
- *** Avoid using honey that’s too thick as it’s difficult to combine with the rest of the marinade.
- To store leftovers: Place them in an airtight container once cooled. They’ll last for 3-4 days in the refrigerator.
- To reheat: The best way is to reheat on the stove. Heat the pan over medium-high heat. Once hot, place the leftovers in the pan. Drizzle a dash of water over each lamb shoulder chop. Sear for 1-2 minutes on each side.
- Lamb shoulder chops doneness chart:
Note that the USDA recommends 145°F or medium doneness for safety reasons.Doneness Remove from heat Final temperature Rare 125°F 130°F Medium rare 130°F 135°F Medium 140°F 145°F Medium well 155°F 160°F Well done 160°F 165°F
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
