Tasty pan seared lamb shoulder chops are a delicious and wonderfully versatile main that pairs amazingly with any cuisine or side dish! Show off your culinary skills with this simple, but absolutely decadent main dish!
This incredibly tender, juicy & delicious lamb dish is ideal for any occasion!
Pan-seared lamb shoulder chops are exquisite, not gamey, and not your average cut of beef either. They're a great way to introduce lamb into your families go-to meaty main dishes!
Tired of the same meats over and over? Pork, chicken, beef, seafood, rinse and repeat? Lamb is the perfect game meat to cross the bridge from plain and simple meats to the more exotic meats.
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Tender, but with a delicious, crisp crust, these pan-seared lamb shoulder chops provide delicate flavor and versatile texture. Our amazing lamb rub provides a great combination of herbs to compliment the lamb's natural flavor.
❤️ Why You'll Love This Recipe!
Luscious! Lamb has such a subtle, but beautiful flavor, similar to beef, but a bit stronger. This recipe simply showcases that flavor.
Incredibly Tasty! Gorgeous in flavor, while also very aesthetically pleasing with the golden-brown crust and bold red color of the meat itself.
Perfectly Simple! With only a few steps, this recipe is straight-forward and easy to follow, perfect for anyone who wants to get into cooking or loves to cook in general!
🥘 Ingredients
This succulent dish only requires a few ingredients to really let the flavors shine through!
- 1 tablespoon Olive Oil – Fat is always a crucial element when cooking, olive oil provides a healthy fat to help create a nice crust on the lamb while preventing sticking.
- 1 pound Lamb Shoulder Chops – When selecting your lamb shoulder chops, you want to find the freshest ones available. Try to find the cuts that are almost a ruby or dark red. Succulent meat with a delicious flavor, similar to a strong beef.
- 2 teaspoons Lamb Rub – Our lamb rub is the best pairing for lamb because it has a wonderful combination of herbs as well as the dried orange peel, which adds an alluring citrus note.
- 1 tablespoon Butter – Butter is absolute perfection when you are pan-basting your meat. Salty and fatty additions to enhance the flavor of the lamb meat.
- 2 Garlic Cloves – Pungent and fragrant, garlic is always your best friend.
- Optional Fresh Herbs – Thyme and rosemary are very complimentary to this recipe, fresh herbs really add a nice natural flavor to the lamb.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
Whip up this restaurant-style main dish at home in no time! Grab a heavy bottomed skillet (cast iron is ideal for pan searing meats) and let's get started!
- Prepare. Place a large skillet or non-stick sauté pan on medium-high heat and add 1 tablespoon extra virgin olive oil. While waiting for the olive oil to come to a shimmer, pat 1 pound of lamb chops dry with paper towels and season them generously with 2 teaspoons lamb rub (or more, to taste).
- Sear. Once the oil is hot, almost to the point of smoking, carefully place your seasoned lamb chops in the pan. In order to avoid crowding the pan, you can cook the chops in batches. Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
- Baste. When you have a nice golden brown crust on both sides of the lamb, add the tablespoon butter and 2 cloves of garlic to the pan. If using the optional fresh herbs, add those to the pan as well. Using a large spoon, ladle the melted butter over the lamb chops (also known as 'basting' or 'arosser') until they reach 125°F (52°C) for medium-rare or your desired temperature. (*see note).
- Rest. Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely 'tent' aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.
Serve with some tasty roasted garlic mashed potatoes and sauteed broccolini! Trust me, your friends will taste these delicate lamb shoulder chops and think you are an experienced chef! Enjoy!
💭 Angela's Tips & Recipe Notes
- To get a great crust on your lamb shoulder chops, you really need to make sure that you pat them dry, then leave them out for about 30 minutes to get to room temperature. After the 30 minutes, pat dry again to get rid of any excess moisture.
- To avoid your lamb chops sticking to the pan and losing some of the seasoning and crust, make sure your pan is hot and your oil is evenly spread. Do not try to lift the chops, just let them sear for the full 4-5 minutes, otherwise you will have a gray, not golden-brown sear.
- If you're not a fan of an herb seasoning, simple salt and pepper provides a delicious and easy alternative and provides great crust and texture.
- The USDA states that lamb should be 145°F (63°C) before eating, which is considered well-done. If you like your lamb to be cooked to a different doneness consult the chart below:
Rare: 120°F-125°F
Medium-rare: 125°F-130°F
Medium: 130°F-135°F
Medium-well: 135°F-140°F
Well-done: 140+°F
🥡 Storing & Reheating
You can refrigerate these lamb chops for up to 5 days in an airtight storage container.
Freeze the shoulder chops wrapped in heavy duty aluminum foil then stored in a freezer storage bag or container for up to 6 months! Allow to thaw in the fridge overnight before reheating.
Reheating Pan Seared Lamb Shoulder Chops
I don't normally recommend using a microwave to reheat lamb. However, in a pinch, you can arrange in a single layer and microwave for one and a half minutes.
Use a damp paper towel over the meat for best results when reheating in a microwave.
For the best overall reheating results, place a pan on medium-high heat with a tablespoon of olive oil. When the oil begins to shimmer, re-sear the lamb chops for about 60-90 seconds per side.
Let the reheated lamb chops sit for 3-5 minutes and serve!
🥩 More Great Game Meat Recipes!
📋 Recipe
Pan Seared Lamb Shoulder Chops
Ingredients
Instructions
- To start, place a large skillet or non-stick sauté pan on medium-high heat and add olive oil. While waiting for the olive oil to come to a shimmer, pat your lamb chops dry with paper towels and season them well with the lamb rub.1 lb lamb shoulder chops, 2 teaspoon lamb rub, 1 tablespoon olive oil
- Once the oil is hot, almost to the point of smoking, carefully place your seasoned lamb chops in the pan. In order to avoid crowding the pan, you can cook the chops in batches. Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
- Once you have a nice golden brown crust on both sides of the lamb, add the butter and garlic to the pan. If using the optional fresh herbs, add those to the pan as well.1 tablespoon butter, 2 garlic cloves, fresh herbs
- Using a large spoon, ladle the melted butter over the lamb chops (also known as 'basting' or 'arosser') until they reach 125°F (52°C) for medium-rare or your desired temperature. (*see note).
- Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely drape aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.
Equipment You May Need
Notes
- Let lamb shoulder chops come to room temperature before cooking by setting them on the counter 30 minutes beforehand. This helps them to cook evenly.
- To minimize the gamey flavor, add a drop of sesame oil to your olive oil.
- The USDA states that lamb should be 145°F (63°C) before eating, which is considered well-done. If you like your lamb to be cooked to a different doneness consult the chart below:
- Rare: 120°F-125°F
- Medium-rare: 125°F-130°F
- Medium: 130°F-135°F
- Medium-well: 135°F-140°F
- Well-done: 140+°F
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Geoff Mann says
This was my first time cooking lamb. Recipe turned out great and will definitely make again.
Angela @ BakeItWithLove.com says
Super! Thanks for sharing your success with us, Geoff!!
Mike Suscavage - Columbia, MD says
Wow, so so good. Served with sauteed mushrooms, mashed potatoes and steamed green beans. Paired it with a pinot noir. . . Delicious Sunday dinner.