Lamb Shoulder Chop Recipe
A flavorful and tender lamb shoulder chop recipe infused with Mediterranean herbs and spices, delivering a restaurant-quality taste at home.
Ingredients
For the Marinade
- 1/4 cup olive oil Extra virgin for best flavor
- 2 tablespoons lemon juice Freshly squeezed
- 3 cloves garlic Minced
- 2 teaspoons fresh rosemary Chopped
- 2 teaspoons fresh thyme Chopped
- 1 teaspoon black pepper Freshly ground
- 1 teaspoon sea salt To taste
- 1/2 teaspoon red pepper flakes Optional for heat
For the Lamb Chops
- 4 pieces lamb shoulder chops Each about 8 ounces
Instructions
Preparation
- Pat the lamb shoulder chops dry with a paper towel.
- Trim any excess fat from the chops, leaving some for flavor.
- Combine all marinade ingredients in a bowl.
- Marinate the lamb chops in a resealable bag or airtight container for 30-60 minutes at room temperature, or up to 24 hours in the refrigerator.
- Before cooking, let the marinated lamb come to room temperature for 30 minutes.
Cooking
- Preheat your grill or skillet over medium-high heat.
- Sear the lamb chops for 5-7 minutes on each side, flipping every 30-60 seconds for even cooking.
- For oven-roasting, sear the chops and then transfer them to a preheated oven until fully cooked.
- Ensure internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Let the chops rest for 5-10 minutes before serving.
Notes
Serve with roasted vegetables, couscous, or a light salad for a full meal. Pair with red wine such as Cabernet Sauvignon.