Easy Lamb Shoulder Chop Recipe ( Step-by-step Pictures)

Cooking Lamb Shoulder Chops: Step-by-Step

Step 1. If you have the time - make a marinade and let the chops spend some quality time in it. We highly recommend that you marinate them, even if only for half an hour. It is so worth it. Consult our Lamb Chops Marinade Recipes List for ideas and tips.

If you don't have the time - nicely season the room temperature chops with kosher salt and pepper on each side before cooking them. You can add cumin, garlic powder etc. to the salt and pepper or use your favorite premixed seasoning.

For this post we mixed a simple Mediterranean inspired concoction of extra virgin olive oil, garlic, shallots, rosemary, salt and pepper and preserved lemons and a bit of their curing liquid (substitute with lemon zest and a squeeze of lemon juice).

Step 2. Heat a 10 or 12 inch skillet over medium-high heat for about 3 minutes. Add about a tablespoon of olive or vegetable oil. Alternatively, heat a grill-pan and generously brush it with oil.

Next place the chops in the skillet (or grill-pan) and cook for 3 to 4 minutes per side, depending on how big and thick they are. Flip only once and do not futz with the temperature:).

TIP: Normally a marinade should be completely scraped off the chops before placing them in the pan, especially if on the acidic side. With this particular marinade we kept some of the bits of shallot, minced cloves garlic, rosemary, and preserved lemon on the meat's surface for the desirable aromas they released in contact with the hot skillet. Once they began to char we simply scraped them off.

If you are making more than two chops we recommend that you use a second skillet and prepare them simultaneously.

For demonstration purposes we used a grilling cast iron skillet for two of the chops and a small cast iron one for the third one for kiddo.

Generally, it is better if you sear all the chops simultaneously in separate skillets than in batches. They will be ready to serve at the same time.