This easy lamb shoulder chops recipe starts with a lemon, garlic, and herb marinade, followed by searing on the stovetop to get a delicious crust, and then a quick finish in the oven for perfectly tender, juicy results every single time.
Lamb Shoulder Chops
These juicy and tender lamb shoulder chops are mouthwateringly good! They’re marinated with oil and fresh herbs for flavor, and fresh lemon juice to tenderize the meat and brighten up the flavor.
This lamb shoulder chop recipe is pan seared in a cast iron skillet, then it’s cooked in the oven until medium rare. This cooking method keeps them juicy, tender, and perfectly cooked!
They’re super easy to make and have such a fresh flavor. You can serve them for casual weeknight dinners or special occasions because it’s such a delicious, versatile recipe.
Ingredients
Olive Oil: This is both the base of the marinade and the fat we’re using to sear the meat. It helps the herbs and the garlic in the marinade stick to the meat, infusing the meat with their flavor. You can swap this for avocado oil if you like.
Garlic: Garlic is such a classic pairing with lamb. It adds an aromatic, savory element that complements the lamb perfectly.
Lemon Juice: This is the acidic ingredient we’re using in our marinade. Using an acidic ingredient in marinade is important because it helps tenderize the meat. It also adds a bright, fresh flavor. I highly recommend freshly squeezed lemon juice over bottled lemon juice.
Rosemary and Thyme: I honestly don’t think a lamb dish would feel complete without incorporating rosemary and thyme. It’s such a classic pairing because they are herbs with bold flavors that stand up well to the flavor of lamb. More subtle herbs would get lost in the flavor of the lamb.
Lamb Shoulder Chops: These are a cut of lamb that are very tender, but still surprisingly affordable, which is why I love them so much. Look for lamb shoulder chops that are about 1” thick with a deep red color and good marbling.
Salt and Pepper: The salt enhances all of the other flavors in this dish, while the slight heat from pepper balances out the savory, rich elements of this dish. Keep in mind that freshly cracked pepper will taste spicier than ground pepper does.
How To Cook Lamb Shoulder Chops
Season: Combine all marinade ingredients in a large Ziploc bag and mix together. Pat the lamb chops dry with a paper towel, season both sides with salt and pepper, then add them to the bag. (See the recipe card below for the full printable instructions.)
Marinate: Squeeze the marinade around the chops to coat them evenly, then refrigerate for at least an hour, or ideally overnight.
Prep: Before cooking, remove the chops from the fridge and allow them to come to room temperature. Preheat your oven.
Sear: Heat olive oil in a large cast iron skillet. Working in batches of two, sear each chop on both sides until a golden crust forms. Transfer the seared chops to a plate and repeat with the remaining two. Once all chops are seared, return them all to the skillet. (If you don’t have a cast iron skillet, transfer the chops to an oven-safe dish at this point.)
Bake: Insert an oven-safe thermometer into the thickest part of a chop and bake until your desired internal temperature is reached.
Rest: Carefully remove the skillet from the oven and transfer the chops to a serving dish. Tent loosely with aluminum foil and allow them to rest before serving. Enjoy with your favorite sides. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Use Cast Iron: This is a great recipe to use a cast iron pan with if you have it. Since it retains and distributes heat so well, it’s amazing at searing meat. It’s also a skillet that can go straight from the stovetop to the oven, which is super convenient in a recipe like this one.
- Don’t Overcrowd: This is important for the searing step. If you overcrowd the pan, it will drop the temperature of the pan too quickly. When that happens, you’re not able to get a delicious, golden brown crust on your meat.
How Do You Keep Lamb Shoulder Chops Moist?
With lamb, it’s so important not to overcook the meat because it will become tough when it goes past medium. The best way to prepare lamb shoulder chops to keep them moist is to marinade them, sear them at a high heat, finish them off in the oven with a meat thermometer so they don’t overcook, and then let them rest so they have a chance to reabsorb their juices.
How Long Do You Cook Lamb Shoulder Chops In A Pan?
It normally takes about 3 minutes per side in a hot pan to sear the lamb properly, followed by a little time in the oven to finish cooking it.
What Is The Best Cooking Method For Lamb Shoulder?
It depends on the cut from the lamb shoulder. For lamb shoulder chops, it’s best to sear them on the stove, and then quickly finish them in the oven. For a whole lamb shoulder, it’s better to go a low and slow route to braise the lamb to get pull-apart tender meat.
Does Lamb Shoulder Get More Tender The Longer You Cook It?
It totally depends on which cut you’re talking about. A whole bone-in lamb shoulder will definitely get more tender if you’re cooking it low and slow in the oven because the collagen and connective tissue break down. If you’re talking about lamb shoulder chops, like in this recipe, that’s a thinner cut of meat that won’t get more tender. It will actually dry out and get tough if you cook it too long.
How To Tell When Lamb Shoulder Chops Are Done?
The best way to tell when any cut of meat is done is to use an instant read meat thermometer. Take the internal temperature at the thickest point without touching bone. Medium-rare tends to be the sweet spot for perfectly cooked, tender lamb shoulder chops, which is 130F.
What Spices Go Well With Lamb Shoulder Chops?
Since lamb has a rich, strong flavor it pairs best with bold spices that can hold up to that flavor. My favorites are garlic, rosemary, and thyme. Lamb also tastes great with seasonings like cumin, coriander, smoked paprika, cinnamon, turmeric, fresh mint, and za’atar. You’re essentially looking for seasonings that are strong enough to stand up to the flavor of lamb, without completely masking it.
Should I Cover Lamb Shoulder In The Oven?
For this recipe, you shouldn’t cover the lamb while it’s in the oven. That’s because we’re trying to maintain the beautiful crust we got from searing it on the stove. That requires hot, circulating air, and covering the lamb traps the steam and moisture. If you’re cooking a whole lamb shoulder, it would be better to cover it though.
How To Avoid Dry Lamb Shoulder Chops?
Dry lamb shoulder chops are pretty much always the result of overcooking. To avoid dry meat, it’s best to marinate the meat, sear it to lock in moisture, finish it in the oven, and let it rest to reabsorb the juices.
How Long Should Lamb Chops Be Cooked In The Oven?
For 1” thick lamb shoulder chops that have been seared on the stove and are being finished at 400F, it only takes about 8-10 minutes in the oven. Always use a meat thermometer to make sure they’re the correct temperature before pulling them out of the oven. Keep in mind that thicker chops will take longer, and thinner chops will take less time.
What To Serve With Lamb
My favorite side dishes to serve with lamb are:
- Braised Celery
- Buttery Peas
- Greek Potatoes
- Tomato Gravy
- Cheesy Potato Casserole
- Twice Baked Mashed Potatoes
- Instant Pot Tomato Sauce
- Frozen Green Beans
Storing And Reheating
Let the leftovers cool, then transfer them to an airtight container and store them in the fridge for up to 3 days. To reheat, heat them gently over low heat on the stove with a bit of butter or oil.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Dinner Recipes
If you like this recipe, be sure to check out all of our other dinner recipes. Some reader favorites are:
BEST Lamb Shoulder Chops (Tender and Delicious Recipe)
Tender lamb shoulder chops start with a lemon, garlic, and herb marinade, followed by a quick sear, and finish in the oven.
Ingredients
Marinade:
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1 1/2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon diced fresh rosemary
- 1 Tablespoon diced fresh thyme
Lamb Shoulder Chops:
- 4 lamb shoulder chops (1 inch thick)
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoon olive oil (for searing)
Instructions
- To a large Ziploc bag, add the ingredients for the marinade. Mix it together and set aside.
- Pat the lamb chops dry with a paper towel, then season both sides with salt and pepper. Add the lamb shoulder chops to the bag, close it, and squeeze the marinade around to coat the lamb.
- Place the bag into the fridge and let it marinate for at least an hour, but preferably overnight and up to 12 hours.
- Before cooking, let the lamb chops come to room temperature for 15 minutes to 30 minutes.Preheat the oven to 400F.
- Heat 1 Tablespoon of oil in a large enough cast iron skillet to fit all of the chops between medium-high and high heat. Once hot, place 2 chops into the skillet (cooking this in batches helps avoid overcrowding, which gives you a nice sear on all the chops). Sear for about 3 minutes per side to create a crust. (If you don't have a cast iron skillet, transfer the chops to an oven safe dish at this point). Transfer the lamb shoulder chops to a plate, and sear the other 2 chops. Once all 4 chops are seared, place all the chops back into the cast iron skillet.
- Insert an oven safe thermometer into the thickest point of the lamb chop and and bake for 8-10 minutes or until it reaches an internal temperature of 130F for medium rare.
- Carefully remove the skillet from the oven. Transfer the lamb from the skillet to a serving dish and tent with aluminum foil. Allow them to rest for 5 minutes before serving. Serve with desired sides, and enjoy!
Nutrition Information:
Serving Size:
1/4Amount Per Serving: Calories: 435Total Fat: 37gCarbohydrates: 2.1gFiber: 0.6gSugar: 0.2gProtein: 22.8g
Nutrition information isn't always accurate.
Tender pan fried lamb shoulder shops are one of the best easy and delicious dinners!
