Lamb Shoulder Chops
Quick and easy, these juicy lamb shoulder chops are marinated in a classic Mediterranean marinade and pan-fried to perfection.
Servings: 4 servings
Calories: 412kcal
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
Don't overcrowd the pan: Cook one or two shoulder chops at a time depending on the size of your pan to avoid overcrowding the pan and lowering the temperature.
Use a meat thermometer:
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. Storage: Leftover lamb chops should be cooled, refrigerated in an airtight container, and consumed within 3-4 days. You can also cool them completely and freeze for up to 3 months in a freezer-proof container. Thaw thoroughly in the refrigerator before reheating.
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. Storage: Leftover lamb chops should be cooled, refrigerated in an airtight container, and consumed within 3-4 days. You can also cool them completely and freeze for up to 3 months in a freezer-proof container. Thaw thoroughly in the refrigerator before reheating.
Nutrition
Calories: 412kcal | Carbohydrates: 1g | Protein: 42g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 129mg | Sodium: 973mg | Potassium: 550mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg
