Baked Lamb Shoulder Chops
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 yogurt lemon sauce to complement their rich taste.
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).
Notes
3 medium size chops fit perfectly on a 12 inch skillet.
Rare: 120-125°F
Medium rare: 130-135°F
Medium: 140-145°F
Medium well: 150-155°F
Well done: 160-165°F
Nutrition
Calories: 385kcalProtein: 19gFat: 35.2gSodium: 456mg
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