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Lamb Shoulder Chop Recipe

Lamb Shoulder Chop Recipe

Tender lamb shoulder chops marinated with garlic, rosemary, lemon, and spices, then cooked on the grill, in the oven, or on the stovetop for a cozy, restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 4 lamb shoulder chops about 1–1½ inches thick, 7–9 ounces each
  • 3 tablespoons extra-virgin olive oil plus more for searing or grilling
  • 3 cloves garlic minced
  • 1 1/2 tablespoons fresh rosemary finely chopped, or 1½ teaspoons dried rosemary, crushed
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
  • 1 teaspoon kosher salt use ¾ teaspoon if using table salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin optional, for an earthy note
  • 1/2 lemon juiced (about 1–1½ tablespoons)
  • 1 lemon zested
  • 1 tablespoon dry red wine up to 2 tablespoons, optional; use a drinkable red like cabernet or merlot
  • fresh lemon wedges for serving, optional
  • fresh rosemary or flat-leaf parsley extra, chopped, for garnish
  • extra-virgin olive oil for drizzling at serving, optional

Instructions
 

  • Remove the lamb shoulder chops from the fridge and pat them dry with paper towels. Trim off any long pieces of hard fat or stray bits of bone, but leave most of the marbling for flavor.
    4 lamb shoulder chops
  • In a medium bowl, whisk together the 3 tablespoons olive oil, minced garlic, rosemary, thyme, kosher salt, black pepper, smoked paprika, ground cumin (if using), lemon juice, lemon zest, and red wine. Taste a tiny bit of the marinade and adjust salt or lemon if needed.
    3 tablespoons extra-virgin olive oil, 3 cloves garlic, 1 1/2 tablespoons fresh rosemary, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 lemon, 1 lemon, 1 tablespoon dry red wine
  • Place the lamb shoulder chops in a large zip-top bag or shallow dish. Pour the marinade over them, turning to coat all sides. Massage the marinade into the meat, then seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 24 hours. For best flavor, aim for 4–8 hours.
    4 lamb shoulder chops
  • About 30 minutes before cooking, remove the lamb from the refrigerator and let the chops sit at room temperature so they cook more evenly.
    4 lamb shoulder chops
  • For the grill: Preheat the grill to medium-high (about 400–425°F) and clean and oil the grates. For oven-baked: Preheat the oven to 375°F and set a heavy, oven-safe skillet (such as cast iron) over medium-high heat. For stovetop-only: Preheat a large, heavy skillet over medium-high heat.
  • Add a thin layer of olive oil to the hot skillet. When the oil shimmers, add the lamb shoulder chops without crowding the pan. Sear for 3–4 minutes per side, until nicely browned. For stovetop-only, reduce the heat to medium after searing and continue cooking 3–6 minutes per side, until the lamb reaches your desired doneness.
    4 lamb shoulder chops, 3 tablespoons extra-virgin olive oil
  • If using the oven method, after searing both sides of the lamb, transfer the skillet to the preheated 375°F oven. Roast for 8–12 minutes, depending on chop thickness and preferred doneness. Aim for about 135°F internal temperature for medium-rare, 145°F for medium, and up to 160°F for well-done.
    4 lamb shoulder chops
  • For the grill method, place the marinated lamb shoulder chops on the hot grill. Grill for 4–5 minutes per side for medium-rare or 5–6 minutes per side for medium, turning once. Use an instant-read thermometer to check doneness if desired.
    4 lamb shoulder chops
  • Transfer the cooked lamb chops to a plate or cutting board and tent loosely with foil. Let rest for 5–10 minutes so the juices redistribute.
    4 lamb shoulder chops
  • Sprinkle the lamb with extra chopped rosemary or parsley, squeeze fresh lemon over the top, and drizzle with a little extra-virgin olive oil if desired. Serve hot with your favorite side dishes such as roasted potatoes, rice, green beans, or a big salad.
    fresh lemon wedges, fresh rosemary or flat-leaf parsley, extra-virgin olive oil

Notes

For medium-rare lamb shoulder chops, aim for an internal temperature of about 135°F; for medium, about 145°F. Let the meat rest 5–10 minutes before serving for maximum juiciness. Leftover cooked lamb can be refrigerated in an airtight container for 3–4 days or frozen for 2–3 months. Reheat gently in a low oven or in a covered skillet with a splash of broth. The same marinade works well for lamb loin chops or a small lamb leg roast; adjust cooking time for thicker cuts.

Nutrition

Calories: 450kcal
Keyword Easy Dinner Recipe, Garlic Rosemary Lamb, Gluten-Free, Grilled Lamb, Lamb Shoulder Chops, Low-Carb, Oven Baked Lamb
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