20 Delicious Lamb Shoulder Chops Recipes for Every Occasion

Feeling adventurous in the kitchen? Lamb shoulder chops are your ticket to a world of flavor, offering versatility that suits quick weeknight dinners, cozy comfort food, and even elegant seasonal feasts. Whether you’re a seasoned chef or just starting out, our roundup of 20 delicious recipes promises to inspire your next meal. Dive in and discover the perfect dish for every occasion!

Grilled Lamb Shoulder Chops with Rosemary and Garlic

Back to basics with this simple yet flavorful dish that’s perfect for a summer barbecue or a cozy indoor meal. Grilled lamb shoulder chops with rosemary and garlic is a classic combination that brings out the best in the meat, offering a juicy, herb-infused bite every time.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• 3 cloves of garlic, minced
• 2 tbsp of fresh rosemary, finely chopped
• A splash of olive oil
• A couple of pinches of salt
• A few cracks of black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to 400°F.
2. While the grill heats up, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper in a small bowl to create a marinade.
3. Rub the marinade evenly over both sides of the lamb chops, letting them sit at room temperature for about 10 minutes to absorb the flavors.
4. Place the lamb chops on the grill. Cook for about 4-5 minutes on the first side for a nice sear.
5. Flip the chops and cook for another 3-4 minutes on the other side for medium-rare. Adjust time based on your preference, but avoid overcooking to keep them juicy.
6. Remove the lamb chops from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Enjoy the succulent texture and the aromatic blend of rosemary and garlic that elevates the lamb’s natural flavors. Serve these chops over a bed of quinoa or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Slow Cooker Lamb Shoulder Chops with Mint Sauce

Slow cooker lamb shoulder chops with mint sauce is a dish that brings comfort and elegance to your table with minimal effort. Simply set it up in the morning, and come home to a meal that’s tender, flavorful, and ready to enjoy.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 cup of chicken broth
• A handful of fresh mint leaves, chopped
• 2 tablespoons of honey
• 1 tablespoon of apple cider vinegar
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Sear the lamb chops for about 2 minutes on each side until they’re nicely browned.
2. Transfer the seared lamb chops to your slow cooker. Sprinkle them with a pinch of salt and pepper.
3. In the same pan, sauté the minced garlic for about 30 seconds until fragrant, then add it to the slow cooker.
4. Pour 1 cup of chicken broth over the lamb chops in the slow cooker.
5. Cover and cook on low for 6-7 hours, or until the lamb is tender and falls apart easily.
6. While the lamb is cooking, mix the chopped mint leaves, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar in a small bowl to make the mint sauce.
7. Once the lamb is done, serve it hot with the mint sauce drizzled on top.

Key to this dish’s success is the slow cooking process, which ensures the lamb is incredibly tender. The mint sauce adds a refreshing contrast to the rich flavor of the lamb. For a creative twist, serve the lamb chops over a bed of creamy mashed potatoes to soak up all the delicious juices.

Pan-Seared Lamb Shoulder Chops with Balsamic Glaze

Cooking lamb shoulder chops might seem daunting, but with the right technique, you’ll achieve a restaurant-quality dish right at home. Let’s break down the process into simple, manageable steps to ensure perfectly pan-seared chops every time.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper, to generously season
• 3 cloves of garlic, minced
• A splash of balsamic vinegar
• A tablespoon of honey
• A handful of fresh rosemary, chopped

Instructions

1. Take the lamb chops out of the fridge and let them sit at room temperature for about 20 minutes to ensure even cooking.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
3. Season both sides of the lamb chops generously with salt and freshly ground black pepper.
4. Place the chops in the skillet and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Avoid moving them around too much to get a good sear.
5. Add the minced garlic to the skillet around the chops and sauté for about 30 seconds until fragrant.
6. Pour in a splash of balsamic vinegar and a tablespoon of honey, then sprinkle the chopped rosemary over the chops. Tip: The vinegar will deglaze the pan, picking up all the flavorful bits.
7. Let the glaze reduce for about a minute, then spoon it over the chops as it thickens. Tip: Keep an eye on the glaze to prevent it from burning.
8. Remove the chops from the skillet and let them rest for a few minutes before serving.

Rich in flavor with a perfect balance of sweet and tangy, these lamb shoulder chops are irresistibly tender. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Lamb Shoulder Chops with Honey Mustard Marinade

Alright, let’s dive into making these succulent lamb shoulder chops with a honey mustard marinade that’s sure to impress. A perfect balance of sweet and tangy, this dish is ideal for a cozy dinner or a special occasion.

Ingredients

• 4 lamb shoulder chops
• 1/4 cup of honey
• 2 tbsp of Dijon mustard
• a splash of olive oil
• a couple of garlic cloves, minced
• 1 tsp of dried rosemary
• salt and freshly ground black pepper, to your liking

Instructions

1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, and dried rosemary until well combined. This is your marinade.
2. Season the lamb shoulder chops generously with salt and pepper on both sides.
3. Place the chops in a large resealable bag or a shallow dish, and pour the marinade over them, ensuring each chop is well coated. Let them marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill or skillet to medium-high heat, about 375°F. If using a skillet, add a splash of olive oil to prevent sticking.
5. Remove the chops from the marinade, letting any excess drip off. Reserve the marinade for basting.
6. Cook the chops for about 4-5 minutes on each side, basting occasionally with the reserved marinade, until they reach an internal temperature of 145°F for medium-rare or to your preferred doneness.
7. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Beautifully caramelized on the outside and tender inside, these lamb chops boast a delightful contrast of flavors. Serve them alongside a crisp salad or roasted vegetables for a complete meal that’s as pleasing to the eye as it is to the palate.

Herb-Crusted Lamb Shoulder Chops with Roasted Vegetables

Baking a delicious meal doesn’t have to be complicated, and this herb-crusted lamb shoulder chops with roasted vegetables is proof of that. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• 1 cup of breadcrumbs
• A handful of fresh rosemary, finely chopped
• A handful of fresh thyme, finely chopped
• 2 cloves of garlic, minced
• Salt and pepper, just a pinch each
• 2 cups of mixed vegetables (like carrots, potatoes, and zucchini), chopped into bite-sized pieces

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, mix the breadcrumbs, rosemary, thyme, garlic, salt, and pepper to create your herb crust.
3. Brush both sides of the lamb chops with olive oil, then dip them into the herb mixture, pressing gently to adhere.
4. Place the coated chops on a baking sheet, leaving space between them for even cooking.
5. Toss the chopped vegetables with a splash of olive oil and balsamic vinegar, then spread them around the chops on the baking sheet.
6. Roast in the preheated oven for about 25 minutes, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
7. Let the lamb rest for 5 minutes before serving to allow the juices to redistribute.

Finally, the lamb chops come out perfectly tender with a crispy, flavorful crust, while the roasted vegetables are caramelized and sweet. Serve this dish with a side of creamy mashed potatoes or a fresh salad for a complete meal that’s sure to impress.

Lamb Shoulder Chops with Red Wine Reduction

Venturing into the world of gourmet cooking at home doesn’t have to be intimidating, especially with this straightforward guide to making succulent Lamb Shoulder Chops with a rich Red Wine Reduction. Perfect for a cozy dinner, this dish combines simplicity with elegance, ensuring a memorable meal.

Ingredients

• A couple of lamb shoulder chops, about 1 inch thick
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• 1 cup of dry red wine
• 2 cloves of garlic, minced
• A sprig of fresh rosemary
• 1 tablespoon of butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chops after searing.
2. Season both sides of the lamb chops generously with salt and pepper.
3. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the lamb chops for about 3 minutes on each side, or until a golden-brown crust forms. Tip: Don’t move the chops around too much while searing to get that perfect crust.
5. Remove the chops from the skillet and set aside on a plate.
6. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
7. Pour in the red wine, scraping the bottom of the skillet to loosen any browned bits. Tip: Those bits are packed with flavor, so make sure to get them all!
8. Add the rosemary sprig and let the wine reduce by half, about 5 minutes.
9. Stir in the butter until melted and the sauce becomes glossy. Tip: Adding butter at the end enriches the sauce, giving it a velvety texture.
10. Return the lamb chops to the skillet, spooning some of the sauce over them.
11. Transfer the skillet to the preheated oven and cook for about 10 minutes for medium-rare, or until your desired doneness.

Beautifully tender and flavorful, these lamb shoulder chops are elevated by the deep, aromatic red wine reduction. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Braised Lamb Shoulder Chops with Olives and Capers

Today’s recipe is a hearty and flavorful dish that’s perfect for a cozy dinner. This braised lamb shoulder chops with olives and capers is a Mediterranean-inspired meal that’s both comforting and elegant.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• A splash of dry white wine
• 1 cup of chicken stock
• A handful of pitted green olives
• A tablespoon of capers, rinsed
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F.
2. Season the lamb chops generously with salt and pepper on both sides.
3. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
4. Add the lamb chops to the skillet and sear until golden brown, about 3-4 minutes per side. Remove and set aside.
5. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Tip: Scrape up any browned bits from the lamb for extra flavor.
6. Add the minced garlic and cook for another minute until fragrant.
7. Pour in a splash of dry white wine to deglaze the pan, stirring to incorporate all the flavors.
8. Return the lamb chops to the skillet and add the chicken stock, green olives, and capers.
9. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.
10. Braise for about 1.5 hours, or until the lamb is tender and falls off the bone easily. Tip: Check halfway through to ensure there’s enough liquid; add a bit more stock if needed.
11. Once done, remove from the oven and let it rest for a few minutes before serving. Tip: The resting time allows the flavors to meld together beautifully.

Lamb shoulder chops become incredibly tender after braising, with the olives and capers adding a briny depth that complements the rich meat. Serve this dish over creamy polenta or with crusty bread to soak up the delicious sauce.

Lamb Shoulder Chops with Spicy Yogurt Marinade

Lamb shoulder chops are a fantastic cut for those who love rich, flavorful meat that’s tender when cooked right. Let’s dive into making these chops with a spicy yogurt marinade that’ll have your taste buds dancing.

Ingredients

• 4 lamb shoulder chops
• A cup of plain yogurt
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 2 minced garlic cloves
• A teaspoon of ground cumin
• A teaspoon of paprika
• A pinch of cayenne pepper
• Salt, just enough to season

Instructions

1. In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, cayenne pepper, and salt until well combined.
2. Add the lamb chops to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat, about 375°F, before cooking the chops.
4. Remove the chops from the marinade, letting the excess drip off, and place them on the grill or skillet. Cook for about 5 minutes on each side for medium-rare, or until they reach your desired doneness.
5. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Here’s a tip: For extra tenderness, poke the chops with a fork before marinating. Another tip: Don’t overcrowd the pan or grill to ensure even cooking. And lastly, always let meat rest after cooking for the juiciest results. How about serving these spicy, tangy lamb chops over a bed of fluffy couscous or with a side of roasted vegetables? The creamy marinade creates a beautifully charred exterior while keeping the inside succulent.

Garlic and Herb Marinated Lamb Shoulder Chops

Before you dive into the world of flavors with this dish, let’s get you acquainted with the basics of preparing Garlic and Herb Marinated Lamb Shoulder Chops. It’s a straightforward recipe that promises a juicy, flavorful outcome, perfect for a cozy dinner.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary, finely chopped
• A splash of olive oil, about 2 tbsp
• A pinch of salt and black pepper
• 1 tbsp of lemon juice

Instructions

1. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, pepper, and lemon juice to create your marinade.
2. Place the lamb chops in a shallow dish and pour the marinade over them, ensuring each chop is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat, about 375°F, before cooking the chops.
4. Remove the lamb chops from the marinade, letting any excess drip off, and place them on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 145°F.
5. Let the chops rest for 5 minutes after cooking to allow the juices to redistribute, ensuring every bite is succulent.

Key to this dish’s success is the marinade’s ability to tenderize and infuse the lamb with vibrant flavors. The result is a beautifully charred exterior with a tender, juicy interior that pairs wonderfully with a side of roasted vegetables or a fresh salad.

Lamb Shoulder Chops with Cherry Sauce

Are you ready to elevate your dinner game with a dish that’s as impressive as it is delicious? Lamb shoulder chops with cherry sauce is a perfect blend of savory and sweet, ideal for a special occasion or a fancy weeknight meal.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper, to season
• A splash of red wine vinegar
• 1 cup of fresh cherries, pitted and halved
• A tablespoon of honey
• A sprig of fresh rosemary
• 1/2 cup of chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chops later.
2. Season the lamb chops generously with salt and pepper on both sides.
3. Heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the lamb chops for about 3 minutes on each side, or until they develop a golden-brown crust. Tip: Don’t move them around too much to get a good sear.
5. Remove the chops from the skillet and set them aside on a plate.
6. In the same skillet, add a splash of red wine vinegar to deglaze, scraping up any browned bits with a wooden spoon.
7. Add the pitted and halved cherries, a tablespoon of honey, and the sprig of rosemary to the skillet, stirring to combine.
8. Pour in the 1/2 cup of chicken stock and bring the mixture to a simmer, letting it reduce slightly for about 5 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
9. Return the lamb chops to the skillet, nestling them into the cherry sauce.
10. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for accuracy.
11. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.

Velvety lamb chops paired with a luscious cherry sauce offer a delightful contrast of textures and flavors. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Lamb Shoulder Chops with Lemon and Thyme

Cooking lamb shoulder chops with lemon and thyme is a delightful way to bring a touch of elegance to your dinner table, without requiring chef-level skills. Let’s walk through the process together, ensuring you end up with perfectly cooked, flavorful chops every time.

Ingredients

• A couple of lamb shoulder chops, about 1 inch thick
• A splash of olive oil
• 2 cloves of garlic, minced
• The zest and juice of 1 lemon
• A handful of fresh thyme sprigs
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chops.
2. Season both sides of the lamb chops generously with salt and pepper. Tip: Letting them sit at room temperature for about 15 minutes before cooking ensures even cooking.
3. Heat a splash of olive oil in an oven-proof skillet over medium-high heat until it shimmers.
4. Sear the chops for about 3 minutes on each side, or until they develop a golden-brown crust. Tip: Avoid moving them around too much to get that perfect sear.
5. Add the minced garlic, lemon zest, juice, and thyme sprigs around the chops in the skillet. Tip: The lemon juice will deglaze the pan, picking up all the flavorful bits.
6. Transfer the skillet to the preheated oven and roast for about 10 minutes, or until the chops reach an internal temperature of 145°F (63°C) for medium-rare.
7. Let the chops rest for 5 minutes before serving to allow the juices to redistribute.

Delightfully tender and infused with the bright flavors of lemon and thyme, these lamb shoulder chops are a testament to simple ingredients creating extraordinary meals. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete dish that’s sure to impress.

Moroccan-Spiced Lamb Shoulder Chops

Unlock the flavors of North Africa with this simple yet aromatic dish that’s perfect for a cozy dinner. Moroccan-Spiced Lamb Shoulder Chops are a testament to how a few spices can transform the humble lamb into a feast for the senses.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• 1 teaspoon of smoked paprika
• A pinch of cinnamon
• Salt, just enough to season
• A splash of lemon juice
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chops.
2. In a small bowl, mix together the cumin, coriander, smoked paprika, cinnamon, and salt to create your spice rub.
3. Rub the spice mixture all over the lamb chops, ensuring they’re evenly coated for maximum flavor.
4. Heat a couple of tablespoons of olive oil in a large oven-proof skillet over medium-high heat until it shimmers.
5. Sear the lamb chops for about 3 minutes on each side, or until they develop a golden-brown crust.
6. Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare, or until your desired doneness.
7. Remove the chops from the oven and let them rest for 5 minutes; this allows the juices to redistribute.
8. Drizzle a splash of lemon juice over the chops and sprinkle with chopped cilantro before serving.

Absolutely tender and bursting with warm spices, these lamb chops pair beautifully with a side of couscous or a crisp salad. The hint of lemon and fresh cilantro brightens the rich flavors, making each bite a delightful contrast.

Lamb Shoulder Chops with Fig and Port Sauce

Here’s a dish that combines the rich flavors of lamb with the sweet depth of figs and port, perfect for a cozy dinner. Let’s walk through making Lamb Shoulder Chops with Fig and Port Sauce, step by step.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper
• 1 cup of port wine
• A splash of balsamic vinegar
• 1/2 cup of chicken stock
• 6 fresh figs, quartered
• 2 tablespoons of honey
• A pinch of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the lamb.
2. Season the lamb chops generously with salt and pepper on both sides.
3. Heat a couple of tablespoons of olive oil in a large oven-proof skillet over medium-high heat until it shimmers.
4. Sear the lamb chops for about 3 minutes on each side until they’re beautifully browned, then remove them from the skillet and set aside.
5. In the same skillet, pour in 1 cup of port wine and a splash of balsamic vinegar, scraping up any browned bits for extra flavor.
6. Add 1/2 cup of chicken stock, 6 quartered fresh figs, 2 tablespoons of honey, and a pinch of fresh thyme leaves, stirring to combine.
7. Bring the mixture to a simmer and let it cook for about 5 minutes until the sauce starts to thicken slightly.
8. Return the lamb chops to the skillet, spooning some of the fig and port sauce over them.
9. Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the lamb reaches your desired doneness.
10. Let the lamb rest for a few minutes before serving to allow the juices to redistribute.

Zesty and rich, the lamb shoulder chops are tender and juicy, perfectly complemented by the sweet and tangy fig and port sauce. Serve them over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Lamb Shoulder Chops with Garlic Mashed Potatoes

When the craving for something hearty and comforting hits, lamb shoulder chops with garlic mashed potatoes is a dish that delivers on all fronts. This meal combines the rich flavors of tender lamb with the creamy, garlicky goodness of mashed potatoes, making it a perfect dinner option.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to your liking
• 4 large potatoes, peeled and cubed
• 4 cloves of garlic, minced
• A splash of milk
• A couple of tbsp butter
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the lamb chops.
2. Season the lamb chops generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the lamb chops and sear for about 3 minutes on each side until they’re nicely browned.
4. Transfer the skillet to the preheated oven and roast the lamb chops for about 10 minutes for medium-rare, or until they reach your desired doneness.
5. While the lamb is cooking, boil the potatoes in a large pot of salted water until they’re fork-tender, about 15 minutes.
6. Drain the potatoes and return them to the pot. Add the minced garlic, a splash of milk, and a couple of tbsp of butter. Mash everything together until smooth and creamy.
7. Remove the lamb chops from the oven and let them rest for a few minutes before serving.
8. Serve the lamb chops over a bed of garlic mashed potatoes, drizzled with the pan juices for extra flavor.

Rich in flavor and texture, the lamb chops are perfectly complemented by the creamy garlic mashed potatoes. For an extra touch of elegance, garnish with fresh rosemary or thyme before serving.

Lamb Shoulder Chops with Cucumber Yogurt Sauce

Very few dishes offer the perfect balance of rich flavors and refreshing contrasts quite like this one. Let’s dive into creating a meal that’s both hearty and light, ideal for any season.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 teaspoon of ground cumin
• 1/2 teaspoon of salt
• A pinch of black pepper
• 1 cup of plain yogurt
• 1/2 a cucumber, grated and squeezed dry
• A handful of fresh mint leaves, chopped
• A squeeze of lemon juice

Instructions

1. Preheat your grill or skillet to medium-high heat, around 375°F.
2. Rub the lamb chops with olive oil, then season both sides with minced garlic, cumin, salt, and pepper.
3. Place the chops on the grill or skillet. Cook for about 4 minutes on each side for medium-rare, or until they reach your desired doneness.
4. While the lamb cooks, mix the yogurt, grated cucumber, mint, and lemon juice in a bowl to make the sauce.
5. Let the lamb rest for 5 minutes after cooking to allow the juices to redistribute.
6. Serve the lamb chops with a generous dollop of the cucumber yogurt sauce on top or on the side.

Great texture comes from the perfectly cooked lamb, juicy and tender, paired with the cool, creamy sauce. The mint and lemon in the sauce brighten the dish, making it a refreshing choice for warmer days or a comforting meal any time of year.

Lamb Shoulder Chops with Roasted Garlic and Herbs

Cooking lamb shoulder chops with roasted garlic and herbs is a fantastic way to bring out the rich flavors of the meat while keeping it tender and juicy. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• 4 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• A few leaves of fresh thyme
• 2 tablespoons of olive oil
• A splash of balsamic vinegar
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, mix the minced garlic, olive oil, balsamic vinegar, and a pinch of salt and pepper to create a marinade.
3. Rub the marinade all over the lamb chops, making sure they’re evenly coated. Let them sit for about 10 minutes to absorb the flavors.
4. Heat a skillet over medium-high heat and sear the lamb chops for 2-3 minutes on each side until they’re nicely browned.
5. Transfer the skillet to the preheated oven and roast for about 10 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C).
6. While the chops are roasting, strip the leaves from the rosemary and thyme sprigs and chop them finely for garnish.
7. Remove the lamb chops from the oven and let them rest for 5 minutes before serving to allow the juices to redistribute.
8. Sprinkle the chopped herbs over the lamb chops just before serving to add a fresh aroma and flavor.

Mouthwatering and aromatic, these lamb shoulder chops are perfectly tender with a crispy exterior. Serve them alongside a creamy mashed potato or a fresh salad for a complete meal that’s sure to impress.

Lamb Shoulder Chops with Caramelized Onions

Every home cook needs a go-to recipe that feels both gourmet and approachable, and that’s exactly what we’re diving into today with lamb shoulder chops paired with deeply caramelized onions. This dish balances rich flavors with simple techniques, perfect for a weekend dinner that impresses without stress.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A couple of tablespoons of olive oil
• 1 large onion, thinly sliced
• A pinch of salt
• A splash of balsamic vinegar
• A teaspoon of sugar
• A couple of sprigs of fresh rosemary
• Freshly ground black pepper, just a few twists

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil, just enough to coat the bottom.
2. Once the oil shimmers, add the thinly sliced onion and a pinch of salt, stirring to separate the rings. Cook for about 10 minutes, stirring occasionally, until they start to soften.
3. Sprinkle a teaspoon of sugar over the onions and continue cooking for another 15 minutes, stirring now and then, until they’re golden and caramelized. Tip: Lower the heat if they start to brown too quickly.
4. Push the onions to one side of the skillet and add the lamb chops. Season them with a few twists of black pepper and sear for about 4 minutes on each side for medium-rare. Tip: Don’t move the chops around too much to get a good sear.
5. Add a splash of balsamic vinegar and a couple of sprigs of rosemary to the skillet, then tilt it slightly to let the vinegar reduce into a glaze, about 1 minute.
6. Serve the chops topped with the caramelized onions. Tip: Let the lamb rest for a couple of minutes before serving to keep it juicy.

Perfectly seared lamb chops with a sweet and tangy onion glaze offer a melt-in-your-mouth texture that’s hard to resist. Try serving them over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal.

Lamb Shoulder Chops with Sweet Potato Puree

Cooking lamb shoulder chops with sweet potato puree is a delightful way to bring a touch of elegance to your dinner table, without requiring professional chef skills. Let’s break down this comforting dish into manageable steps, ensuring you achieve perfect results every time.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A couple of sweet potatoes, peeled and cubed
• A splash of olive oil
• 2 tbsp butter
• A pinch of salt and pepper
• 1/2 cup chicken stock
• A sprinkle of fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the lamb chops.
2. Season the lamb chops generously with salt and pepper on both sides.
3. Heat a splash of olive oil in an oven-proof skillet over medium-high heat. Once hot, add the lamb chops, searing for about 3 minutes on each side until golden brown.
4. Transfer the skillet to the preheated oven and roast the lamb chops for 10 minutes for medium-rare, or until they reach your desired doneness.
5. While the lamb cooks, boil the sweet potato cubes in salted water until tender, about 15 minutes.
6. Drain the sweet potatoes and return them to the pot. Add 2 tbsp butter, a pinch of salt, and a splash of chicken stock. Mash until smooth and creamy.
7. Remove the lamb chops from the oven and let them rest for 5 minutes before serving to allow the juices to redistribute.
8. Serve the lamb chops atop a generous spoonful of sweet potato puree, garnished with a sprinkle of fresh rosemary.

Great job! The lamb chops should be juicy and flavorful, perfectly complemented by the creamy sweetness of the potato puree. For an extra touch of elegance, drizzle with a balsamic reduction or serve with a side of sautéed greens.

Lamb Shoulder Chops with Chimichurri Sauce

Here’s a simple yet flavorful dish that brings the rich taste of lamb together with the fresh, herby kick of chimichurri sauce. Perfect for a weekend dinner that feels special without requiring chef-level skills.

Ingredients

• 4 lamb shoulder chops, about 1 inch thick
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 cup of fresh parsley, finely chopped
• 1/4 cup of fresh cilantro, finely chopped
• 2 tbsp of red wine vinegar
• 1/2 tsp of red pepper flakes
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your grill or grill pan to medium-high heat, around 400°F, to get those perfect grill marks.
2. While the grill heats up, rub the lamb chops with minced garlic, a splash of olive oil, and a pinch of salt and pepper. This not only seasons the meat but also helps create a delicious crust.
3. Place the lamb chops on the grill. Cook for about 5 minutes on the first side, then flip and cook for another 4 minutes for medium-rare. Tip: Resist the urge to move the chops around too much; letting them sit ensures a good sear.
4. While the lamb cooks, mix the parsley, cilantro, red wine vinegar, red pepper flakes, and a splash of olive oil in a bowl to make the chimichurri sauce. Tip: Letting the sauce sit for a few minutes before serving allows the flavors to meld.
5. Once the lamb is done, let it rest for 5 minutes off the heat. This keeps the juices inside when you cut into it.
6. Serve the lamb chops with a generous spoonful of chimichurri sauce on top or on the side for dipping.

Each bite offers a tender, juicy piece of lamb with a crispy edge, complemented by the bright and slightly spicy chimichurri. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal.

Lamb Shoulder Chops with Asparagus and Hollandaise

Unlock the secrets to a perfectly cooked meal with this simple yet elegant dish that combines the rich flavors of lamb with the fresh crispness of asparagus, all brought together with a creamy hollandaise sauce. Follow these steps closely, and you’ll have a restaurant-quality dinner ready in no time.

Ingredients

• 2 lamb shoulder chops, about 1 inch thick
• A bunch of asparagus, trimmed
• 2 egg yolks
• A stick of unsalted butter, melted
• A splash of lemon juice
• A pinch of salt
• A couple of cracks of black pepper
• A teaspoon of water

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the asparagus.
2. Season the lamb chops on both sides with salt and pepper. Let them sit at room temperature for about 10 minutes to enhance flavor.
3. Heat a skillet over medium-high heat. Once hot, add the lamb chops. Sear for 3 minutes on each side for a medium-rare finish. Tip: Don’t move the chops around too much to get a good sear.
4. While the lamb rests, toss the asparagus with a bit of olive oil, salt, and pepper. Roast in the oven for 10 minutes until tender but still crisp.
5. For the hollandaise, whisk the egg yolks and water in a heatproof bowl over a pot of simmering water. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Tip: Keep the heat low to avoid scrambling the eggs.
6. Stir in the lemon juice, then season with a pinch of salt. Tip: If the sauce is too thick, a little warm water can thin it out.
7. Plate the lamb chops alongside the roasted asparagus. Drizzle with hollandaise sauce right before serving.

Combining the tender, juicy lamb with the crisp asparagus and velvety hollandaise creates a symphony of textures and flavors. For an extra touch, garnish with a sprinkle of fresh herbs or a few drops of lemon zest to brighten the dish.

Conclusion

Outstanding flavors await in our roundup of 20 Delicious Lamb Shoulder Chops Recipes, perfect for any occasion! Whether you’re craving something cozy or festive, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.