Pan-Seared Rosemary Lamb Shoulder Chop Recipe
Dinner is always a great time to bust out your favorite cut of meat. But if we're being honest, chicken and steak are so been there, done that. If you're looking for something different, lamb shoulder chops are the way to go. Not only are they excellent sources of protein, but they also bring the excitement back to dinner, especially if you don't cook lamb very often. Cooking lamb shoulder chops is surprisingly easy, and this meal will only take 15 minutes to prep and cook, making this an excellent dinner idea, whether you're in a bind for time on a weekday or a weeknight.
Recipe developer Christina Musgrave came up with this recipe that checks all the boxes for a fancy yet easy dinner. "I love that this delicious and impressive lamb dish tastes decadent, but is quick and easy to make," she shares. "This dish is quick and easy enough for a weeknight dinner, but also impressive to serve at a dinner party. It's super versatile." Keep reading to find out how to make this wonderful lamb dish.
Gather the ingredients for pan-seared rosemary lamb shoulder chops
This recipe is pretty straightforward — all you need is the meat and a few spices. Pick up 2 large lamb shoulder chops, garlic cloves, salt, black pepper, fresh rosemary sprigs, fresh thyme sprigs, and olive oil.
Once you have those things, you can whip up these, savory, pan-seared, rosemary lamb shoulder chops.
Combine the spices
Take out a small bowl, and add the minced garlic, salt, black pepper, diced rosemary, and diced thyme. "It has a strong herb and salt flavor that perfectly complements the meat. The herbs, salt, pepper, and garlic are a delicious combination," Musgrave says of the blend. Once mixed together, season both sides of the lamb chops well with the prepared blend.
Cook the lamb shoulder chops
Place a skillet on the stove over medium-high heat. Next, drizzle the oil in the pan, and let it continue to heat until it begins to shimmer. Then, add the lamb chops to the skillet, cooking for 5 to 6 minutes on each side. The lamb shoulder chops should be golden brown on both sides when they have finished cooking.
Let the lamb rest, and serve
Remove the lamb chop shoulders from the skillet, and let them rest for 15 minutes before serving. Then, plate and serve as you wish. This dish pairs well with many sides, if you wish to make it more of a complete meal. "This would be great with mashed potatoes, green beans, or roasted vegetables," Musgrave shares. And if you have any leftovers, keep it for a bonus meal. "Leftovers will keep for 3 to 4 days in a refrigerated, airtight container," Musgrave shares.
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 rosemary sprigs, leaves removed and diced
- 3 thyme springs, leaves removed and diced
- 2 large lamb shoulder chops
- 2 tablespoons olive oil
- Combine the garlic, salt, black pepper, rosemary, and thyme in a small bowl. Season both sides of the lamb chops with the seasoning mixture.
- Heat a large skillet over medium-high heat. Add the oil to the pan, and let it heat until it's shimmering.
- Add the lamb chops, and cook for 5 to 6 minutes per side, until golden brown. Let rest for 15 minutes, then serve.
| Calories per Serving | 522 |
| Total Fat | 44.7 g |
| Saturated Fat | 15.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 102.6 mg |
| Total Carbohydrates | 5.6 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 0.1 g |
| Sodium | 408.0 mg |
| Protein | 24.7 g |
