Quick and Easy Lamb Shoulder Chops Recipe

This recipe only works for arm chops! Check the photos in the post before making this recipe. The fastest way to cook lamb shoulder chops is to marinate, sear, and bake! Once the meat is marinated, it takes less than 10 minutes to cook.

Serve them with mashed potatoes and vegetables for a comforting dinner!

Prep Time3

Cook Time10

Marinating Time30

Total Time43

Course: Dinner

Cuisine: American

Keyword: lamb shoulder chops

Servings:

Author: Izzy Yu

Equipment

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:

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

Note that the USDA recommends 145°F or medium doneness for safety reasons.

Nutrition