Pan-Fried Lamb Shoulder Chops
Cooking lamb doesn’t have to be complicated. These juicy lamb shoulder chops are marinated in a classic Mediterranean marinade and pan-fried to perfection.
Lamb shoulder chops – pan-fried to perfection
- Easy lamb chop recipe: Make these juicy lamb shoulder chops with only 20 minutes of hands-on prep time.
- Quick lamb recipe: Unlike my low and slow-cooked Hungarian lamb goulash and Moroccan lamb shanks, these lamb chops are briefly cooked on high heat like my roasted lamb loin or lamb steaks.
- Simple sides: Serve these juicy shoulder chops with my tzatziki, mint pesto, or mint chimichurri. Pesto roasted vegetables or a simple side salad make delicious sides as well.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb shoulder chops – You can use bone-in or boneless lamb shoulder chops. This recipe works well with any lamb chop to be honest.
- Oil – Extra virgin olive oil works well but you can use any vegetable oil.
- Lemon – The acidity in the lemon tenderizes the meat and adds some bright, fresh flavors.
- Fresh herbs – Fresh rosemary and thyme work well with lamb meat. You can use dry if needed.
How to pan-fry lamb shoulder chops
See the recipe card for full information on the steps.
Combine all marinade ingredients in a small bowl or glass container with a lid.
Add the should chops and thoroughly coat the lamb chops with the marinade.
Heat a cast iron skillet or grill pan at maximum heat. Remove access marinade and cook the shoulder chops for 3 minutes on each side.
Remove it from the skillet and let it rest covered with tinfoil for 10 minutes. Slice and serve.
Marinating times
2-4 hours for small shoulder chops, up to 24 hours (overnight works well). Over-marinating won’t enhance the flavor.
Recipe FAQs
Leftover lamb chops should be cooled, refrigerated in an airtight container, and consumed within 3-4 days.
Yes, you can. Cool them completely and freeze for up to 3 months in a freezer-proof container. Thaw thoroughly in the refrigerator before reheating.
More easy lamb recipes
For more delicious lamb dishes, check out the following recipes:
If you loved this Lamb Shoulder Chops Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Lamb Shoulder Chops
Ingredients
- 4 tbsp olive oil extra virgin
- 1 tsp lemon zest of 1 lemon
- 1 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp fresh rosemary finely chopped, or dried
- 1/2 tsp fresh thyme finely chopped, or dried
- 1 tsp salt
- 1/4 tsp ground black pepper
- 4 lamb shoulder chops 1-2 inch thick, bone-in
- 1/2 tsp salt & pepper for serving
Instructions
- In a medium-sized bowl or glass container with lid, mix all marinade ingredients until the salt starts to dissolve.4 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 garlic cloves, 1 tsp fresh rosemary, 1/2 tsp fresh thyme, 1 tsp salt, 1/4 tsp ground black pepper
- Add the lamb shoulder chops to the bowl and coat all sides evenly with the marinade. Cover the bowl and store it in the fridge for a minimum of two hours (up to 24 hours) for the shoulder chops to marinade.4 lamb shoulder chops
- Remove the bowl from the fridge an hour before you're cooking so the lamb chops warm up to room temperature.
- Heat a cast iron skillet or griddle over high heat. Remove any access marinade and place the lamb shoulder chops in the skillet.
- Pan-fry the chops for 3 minutes on each side for medium (135F – see notes), turning them over once only. Add the knob of butter when frying the second side, basting the lamb chop with the butter as it browns.
- Remove the lamb chops from the pan immediately and rest them for 10 minutes covered with tinfoil. Slice the chops against the grain into 1/2-inch slices and serve with some freshly cracked pepper and extra salt if desired. Serve immediately.1/2 tsp salt & pepper
Notes
Medium-Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C) Let them rest: Resting the lamb chops allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
