Learn how to make the most tender and flavorful lamb shoulder chops. Start by marinating them, then sear and finish them in the oven to your liking. Serve lamb chops as a main dish with a refreshing mint yogurt sauce to complement their rich taste.
What cut of meat are lamb shoulder chops?
Lamb shoulder chops come from the shoulder area of the lamb. They often include some blade bone and contain a combination of meat, fat, and connective tissues.
I often pick lamb shoulder chops when available, because they have a good amount of meat and some fat, which makes them very tender and flavorful when cooked properly.
There are other types of lamb chops you may find at the store and you can easily use this recipe to prepare them as well: Rib Chops ( contain a portion of the rib bone), Loin Chops (usually lean and tender, with a small T-shaped bone), Sirloin Chops (come from the sirloin area of the lamb, near the hip, are typically larger and less tender).
Recipe highlights
- Tender meat: the meat comes out succulent, tender on the inside and perfectly browned on the outside.
- Simple ingredients: besides the lamb, you will only need herbs, garlic, lemon, and seasonings.
- Great for any occasion: they are simple enough to make for a casual dinner, but also festive and elegant enough for holidays like Easter or Christmas.
Ingredients
Please, see the recipe card at the end of this post for the ingredients quantities.
- Lamb shoulder chops: About ½ inch thick with some blade bone and fat. You can also use similar rib chops for this recipe.
- Fresh herbs: I used fresh sage, fresh thyme, and fresh rosemary. Fresh herbs are recommended for the best flavors. But if not available, use dried herbs instead.
- Garlic: I used a few cloves of garlic for the marinade.
- Lemon: makes the meat more tender and adds a bright, citrusy flavor.
- Olive oil: it is used as the base oil for the marinade.
- Salt and pepper: I add some to the marinade and also can sprinkle some on top once the chops are cooked.
How to prepare lamb shoulder chops
Below are the 4 steps with images detailing the whole cooking process:
Step1. Prepare the marinade.
Rinse and dry herbs. Chop sage, thyme, and rosemary very finely. Using a cheese grater, grate the garlic.
You can also mince it finely with a knife. In a large shallow dish or a container, add olive oil, chopped herbs, grated garlic, lemon juice, salt, and black pepper. Mix it well with a fork or a whisk.
Step 2. Marinate the lamb chops.
Add lamb chops to the container and rub them thoroughly with the marinade. Cover the container and refrigerate for at least one hour
Note: you can also use a resealable plastic bag to marinate the meat.
Step 3. Quick sear.
Take out the meat 15 minutes before cooking to bring it to room temperature. It will help cook it evenly.
Heat a cast iron skillet or other oven-safe pan well. Add a thin layer of cooking oil.
Place the lamb chops carefully onto the hot skillet. Sear them over medium-high heat for 3 minutes without moving the meat, and sear on the other side for another 3 minutes.
Step 4. Bake at 400 degrees F.
Place the skillet with seared chops into the preheated oven and bake them until cooked to your liking.
I like mine well-done, so I baked them for 12 minutes until the internal temperature reached 165°F.
Bake them for 10 minutes for medium well, 8 minutes for medium, and 6 minutes for medium rare.
However, the time will depend on the thickness and the presence of the bone. That's why it is better to use the meat thermometer.
Lamb chops cooking temperatures
According to USDA, lamb chops should be cooked to an internal temperature of at least 145°F (63°C).
I always recommend using a meat thermometer to ensure the meat is cooked to your desired temperature.
- For rare: 120-125°F (49-52°C)
- For medium-rare: 130-135°F (54-57°C)
- For medium:140-145°F (60-63°C)
- For medium-well - 150-155°F (66-69°C)
- For well-done 160-165°F (71-74°C)
What to pair with
- Side dishes: roasted herb potatoes and green beans, air fried baby potatoes, mashed potatoes, roasted carrots and green beans, purple sweet potato mash, fennel risotto, roasted golden beets.
- Salads: arugula and beet salad, carrot and raisin salad, Turkish beets salad, purple cabbage coleslaw.
- Drinks: Red wines such as Cabernet Sauvignon or Merlot are both great choices to serve with lamb. Amber ale or a rich stout beer also pairs well with lamb. For a nonalcoholic option, I really like them with sparkling water with a twist of lemon and some fresh mint.
Recipe tips
- Marinate the lamb at least 1 hour, but no longer than 12 hours.
- Remove the meat from the fridge 15-20 minutes before baking for even cooking.
- If your skillet is not oven-safe, bake the chops on a baking dish lined with parchment paper.
- Let the meat rest for about 3 minutes before serving.
Store and reheat
You can store the leftover lamb in an airtight container for about 3-4 days in the fridge.
I usually reheat the chops in the microwave, because it is fast and the meat does not dry out.
You can also warm them up in the oven or air fryer.
Frequently asked questions
You can cook lamb chops to your desired doneness, but it's a great idea to use an instant-read thermometer. Aim for around 145°F (63°C) for medium, 150°F (66°C) for medium-well, or 165°F (74°C) for well-done.
I recommend searing the lamb chops before baking. Searing creates a nice brown crust and seals the juices so the meat comes out tender and full of flavor.
For the sear-and-bake method, I prefer to bake the lamb chops at 400°F. It's the perfect temperature to cook them evenly and gives some room for adjustment if they need a bit more time without the risk of getting overcooked. If you skip the searing, 425 °F or 450°F is the best temperature.
Yes, you can use this recipe for grilling lamb shoulder chops instead of baking. This marinade works great for baking, grilling, pan-frying, or even air frying. Do not forget to adjust the cooking times depending on the cooking method you choose.
More main dished for any occasion
📖 Recipe
Baked Lamb Shoulder Chops
Equipment
- 1 Cast iron skillet or other oven safe skillet
Ingredients
- 3 lamb shoulder chops
- 2 medium garlic cloves
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons lemon juice
- 3 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large shallow dish, add 3 tablespoon olive oil, 2 tablespoon lemon juice, ½ teaspoon salt and ¼ teaspoon black pepper. Grate 2 garlic cloves using the fine cheese grater or mince it with a knife. Chop fresh thyme, sage and rosemary very finely. Add garlic and herbs to the dish and mix the marinade until well combined.
- Start adding the lamb shoulders, one by one, rubbing each side with the marinade well. Do the same with all three chops. Cover the dish with plastic wrap and place it in the fridge to marinate for at least one hour.
- Preheat oven to 400°F. Heat a cast iron skillet over medium heat for approximately 4-5 minutes. Then, add a thin layer of oil.
- Carefully, place lamb chops in a hot pan. Sear over medium-high heat 3 minutes on each side.
- Transfer the skillet into the preheated oven and cook for another 6 minutes for medium, 8 minutes for medium well and about 10 minutes for well done. The times may vary, as chops may have different thickness. To ensure you cook it to your desired doneness, use a meat thermometer. (see a note below).
Tamara says
My grocery only had shoulder chops so I got them not really know how to prepare them. This recipe was perfect! Now I will buy this cut without hesitation. The chops were easy to prepare and delicious! Thank you!
Nataliia says
I am so happy you enjoyed the these lamb shoulder chops. It is one of my favorite cut and has so much flavor. Thank you so much for your amazing review!
Kayla says
The aromatics are amazing! Definitely using this recipe from now on
Nataliia says
Thank you so much for your feedback, I am so happy you will be making it again.