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Lamb Shoulder Chop Recipe

Lamb Shoulder Chop Recipe (Juicy, Flavor-Packed, and Weeknight-Friendly)

Tender, garlicky, rosemary-kissed lamb shoulder chops with crispy edges and rich flavor, cooked on the grill, stovetop, or in the oven. Budget-friendly, make-ahead marinade, and perfect for an easy but special dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 4 lamb shoulder chops about 6–8 oz each, 1–1¼ inches thick, with good marbling
  • 3 tablespoons olive oil extra virgin if possible, for marinade
  • 4 cloves garlic minced
  • 1 1/2 tablespoons fresh rosemary finely chopped; or 1 1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt use about 1 teaspoon if using fine table salt
  • 3/4 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon ground cumin optional, for subtle warmth
  • 1 tablespoon lemon juice fresh squeezed
  • 1 teaspoon lemon zest optional, finely grated
  • 1-2 tablespoons olive oil or avocado oil for searing in skillet or oven-safe pan
  • 2-3 sprigs fresh rosemary or thyme optional, for pan or grill aroma
  • lemon wedges for serving
  • flaky sea salt optional, for finishing
  • optional side dishes roasted baby potatoes, Greek salad, grilled asparagus or green beans, mashed potatoes or cauliflower mash, buttered couscous or lemony rice

Instructions
 

  • In a medium bowl, whisk together 3 tablespoons olive oil, minced garlic, chopped rosemary, thyme, kosher salt, black pepper, smoked paprika, ground cumin (if using), lemon juice, and lemon zest. You should have a loose, aromatic paste. Taste a tiny bit; it should be salty, garlicky, and lemony, since it will season all the lamb.
    3 tablespoons olive oil, 4 cloves garlic, 1 1/2 tablespoons fresh rosemary, 1 teaspoon fresh thyme leaves, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  • Pat the lamb shoulder chops dry on both sides with paper towels. Place them in a shallow dish or large zip-top bag. Pour the marinade over the lamb and rub it in so every surface is well coated. If using a bag, squeeze out as much air as possible to help the marinade hug the meat.
    4 lamb shoulder chops
  • Cover and refrigerate the lamb for at least 1 hour and up to 24 hours. For deeper flavor, aim for 8–12 hours. Before cooking, let the lamb rest at room temperature for 20–30 minutes so it cooks more evenly and stays juicy.
    4 lamb shoulder chops
  • Preheat the grill to medium-high heat (around 400–450°F). Clean and lightly oil the grates. Remove the lamb from the marinade, letting excess drip off, and place on a plate. Discard leftover marinade. Grill the chops for about 4–5 minutes per side for medium, depending on thickness. For extra aroma, place a couple of rosemary or thyme sprigs on the grill beside the chops. Use an instant-read thermometer and cook to 130–135°F for medium-rare or 135–140°F for medium. Remove from the grill, tent loosely with foil, and rest 5–10 minutes before serving.
    4 lamb shoulder chops, 1-2 tablespoons olive oil or avocado oil, 2-3 sprigs fresh rosemary or thyme
  • Heat a large cast-iron or heavy skillet over medium-high heat. Add 1–2 tablespoons of oil; when it shimmers, carefully lay in the lamb shoulder chops without crowding the pan (cook in batches if needed). Sear for 3–4 minutes on the first side without moving to develop a golden-brown crust. Flip and cook another 3–4 minutes, then reduce heat to medium. Add a sprig or two of rosemary or thyme to the pan for fragrance and, if desired, spoon some hot oil over the chops a few times. Check internal temperature and cook another minute or two as needed, avoiding overcooking. Let rest 5–10 minutes before serving.
    4 lamb shoulder chops, 1-2 tablespoons olive oil or avocado oil, 2-3 sprigs fresh rosemary or thyme
  • Preheat the oven to 350°F (175°C). Heat a large oven-safe skillet (such as cast iron) over medium-high heat with a little oil. Sear the lamb shoulder chops for 2–3 minutes per side until nicely browned. Add fresh herb sprigs to the pan if you like, then transfer the skillet to the oven. Bake for 10–15 minutes, depending on thickness, until the internal temperature reaches 130–140°F for medium-rare to medium. Remove from the oven and let the chops rest before serving; carryover heat will finish them gently.
    4 lamb shoulder chops, 1-2 tablespoons olive oil or avocado oil, 2-3 sprigs fresh rosemary or thyme
  • Transfer the rested lamb shoulder chops to plates or a serving platter. Sprinkle with a pinch of flaky sea salt if desired and serve with lemon wedges for squeezing over the top. Add simple sides like roasted potatoes, salad, or grilled vegetables to complete the meal.
    4 lamb shoulder chops, lemon wedges, flaky sea salt, optional side dishes

Notes

Marinate the lamb for at least 1 hour, but 8–12 hours gives deeper flavor and more tenderness. Don’t skimp on salt; shoulder is a robust cut and needs generous seasoning. Use an instant-read thermometer to avoid overcooking and always rest the chops 5–10 minutes so the juices redistribute. Leftovers keep in the fridge for 3–4 days or in the freezer for up to 2 months; reheat gently on the stovetop or in a low oven to prevent drying out.
Keyword Garlic Rosemary Lamb, Grilled Lamb Chops, Lamb Shoulder Chops, Oven Baked Lamb Shoulder, Pan-Seared Lamb
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