Description
These lamb shoulder chops are rich, flavorful, and incredibly easy to make. Whether pan-seared for a crispy crust or slow-roasted for fall-off-the-bone tenderness, this recipe delivers a gourmet meal with minimal effort. The combination of garlic, rosemary, and a perfect sear ensures a mouthwatering experience.
Ingredients
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4 lamb shoulder chops
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6 garlic cloves, minced
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½ oz fresh rosemary, chopped
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2 tbsp oil (olive oil or avocado oil)
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Salt to taste
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Pepper to taste
Instructions
Pan-Seared Lamb Shoulder Chops:
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Pat dry the lamb chops and season both sides with salt, pepper, and half the garlic and rosemary.
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Heat oil in a cast-iron skillet over medium-high heat until shimmering.
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Sear the lamb for 4-5 minutes per side without moving them too much, forming a golden crust.
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Add the remaining garlic and rosemary in the last minute, spooning the sizzling oil over the lamb.
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Rest the chops for 5 minutes before serving to lock in the juices.
2. Oven-Roasted Lamb Shoulder Chops:
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Preheat oven to 325°F (165°C).
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Season the lamb with salt, pepper, and half the garlic and rosemary.
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Sear the chops in a pan over medium-high heat for 2 minutes per side.
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Transfer to a baking dish, add remaining garlic and rosemary, and cover tightly with foil.
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Bake for 1.5 to 2 hours until fork-tender.
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Broil uncovered for the last 10 minutes for a crispy top.
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Let rest for 5 minutes before serving.
Notes
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For extra juiciness, add a tablespoon of butter at the end and baste the lamb.
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Let the lamb sit at room temperature for 20-30 minutes before cooking for even results.
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Use dried rosemary (1 tsp) if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (pan) / 2 hours (oven)
- Method: Pan-Searing, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 0g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Protein: 30g
Keywords: lamb shoulder chops, pan-seared lamb, oven-roasted lamb, garlic rosemary lamb, easy lamb recipe