Lamb shoulder chops—these little gems of the culinary world—are often overlooked, yet they’re a true delight waiting to be explored. Imagine the rich aroma filling your kitchen, mingling with memories of a cozy Sunday dinner. I remember the first time I tried cooking them; it was a chilly autumn evening, and they paired perfectly with a glass of red wine and some laughter with friends.
Steps
- Generously season the lamb chops with salt and pepper and set them aside.
- Combine all the marinade ingredients in a blender and blend until smooth.
- Marinate the lamb chops in the refrigerator for at least 2 hours, or up to 12 hours, to infuse flavor and tenderize the meat.
- When ready to cook, preheat the oven to 400°F and heat 1 tablespoon of cooking oil in a large oven-safe skillet over medium-high heat.
- Sear the lamb chops in the skillet for 2-3 minutes on each side until they develop a golden-brown crust.
- Transfer the skillet to the oven and cook for 10 minutes for rare doneness, or 15 minutes for medium, flipping the chops halfway through.
- Allow the lamb chops to rest in the skillet for 5 minutes after removing them from the oven.
- Serve the lamb chops with your choice of side dishes and enjoy.
Ingredients
- 4 lamb shoulder chops (approximately 8 oz each and about 1 inch thick)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 sprigs of rosemary (about 4 inches each)
- 2 tablespoons fresh thyme
- 1/4 cup fresh parsley, packed
- 6 garlic cloves
- 1/2 cup olive oil (or avocado oil)
- 2 tablespoons red wine vinegar
- 1 shallot
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper (optional)
Nutritional Values
Calories: 1808kcal | Carbohydrates: 16.4g | Protein: 117.2g | Fat: 30.8g | Saturated Fat: 30.8g | Cholesterol: 384mg | Sodium: 1136mg | Potassium: 1588mg | Fiber: 4g | Sugar: 0.4g | Calcium: 264mg | Iron: 20mg
FAQ
- What are lamb shoulder chops?
- Lamb shoulder chops, also known as rib chops, are cuts from the upper portion of the lamb’s leg. They are rich in flavor and can be incredibly tender when cooked correctly. This recipe is suitable for both lamb shoulder chops and lamb loin chops.
- How do lamb shoulder chops taste?
- Lamb shoulder comes from a highly used part of the lamb, which means it requires proper marination and cooking techniques to tenderize. When prepared correctly, it offers a rich, gamey taste that complements fresh herbs like mint, rosemary, or oregano beautifully.
- What is the best way to cook lamb shoulder chops?
- To achieve the best results, marinate the lamb overnight, then pan-sear it to develop a golden crust before finishing in the oven. Ensure the lamb reaches an internal temperature between 125°F and 140°F, depending on your preferred level of doneness.
- What sides pair well with lamb shoulder chops?
- This lamb recipe pairs well with a variety of sides. Some delicious options include creamy parsnip mash, accordion potatoes, cilantro-lime coconut rice, and Mediterranean pasta salad with lemon basil vinaigrette.
- How long should lamb shoulder chops be marinated?
- For optimal tenderness and flavor, marinate the lamb shoulder chops for as long as possible, ideally overnight. This allows the marinade to tenderize the meat effectively.
Tips
- Ensure the lamb chops are patted dry with a paper towel to remove any excess moisture before seasoning with salt and pepper. This helps the marinade adhere better and promotes an even sear.
- Incorporate additional fresh herbs such as mint and oregano to elevate the flavor profile of the marinade. A tablespoon or two of each can enhance the dish significantly.
- Allow the lamb to marinate for as long as possible, ideally overnight. This will help tenderize the typically tough cut of meat and infuse it with deeper flavors.
- Before cooking, let the lamb shoulder chops reach room temperature by leaving them on the counter for at least 30 minutes. This ensures they cook evenly and achieve the desired texture.
Equipment
- Blender – For blending the marinade ingredients.
- Large Oven-Safe Skillet or Cast Iron Pan – For pan-searing the lamb and then transferring it to the oven.
- Instant Read Thermometer – To check the internal temperature of the lamb for desired doneness.
