EASY LAMB SHOULDER CHOPS (PAN OR GRILL PAN)

How to cook lamb shoulder chops in a pan - juicy and flavorful they do not take very long. This simple recipe is all you need to enjoy them year-round. Use our Mediterranean inspired marinade or the suggested alternatives.

INGREDIENTS

LAMB SHOULDER CHOPS

4 lamb shoulder chops (blade or arm, about 8 oz each, about 1 inch thick)

2 tbsp olive oil or vegetable oil

salt & pepper to taste

MEDITERRANEAN MARINADE

1 shallot, diced or finely sliced in half circles

3 cloves garlic, minced

2 sprigs rosemary, leaves picked + 2 more for garnish

1 tsp coarse salt

1/2 tsp pepper

1/3 cup olive oil (extra virgin preferred)

1 tbsp lemon zest (or minced preserved lemon rind) 

1 tbsp lemon juice

INSTRUCTIONS

Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.

Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*

Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).

Scrape off the marinade from the lamb chops and discard.

Cook chops for 3 to 4 minutes per side. Flip only once.

If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.

Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.

Serve right away.

NOTES

*If you make a marinade in the morning you can refrigerate them smothered and covered during the day and take them out to bring them to room temperature before cooking when it is time for dinner. 

 

**If your circumstances allow for it, heat two skillets on adjacent burners and cook two chops per skillet instead of working in batches of two chops and one skillet.