Learn how to cook Lamb Shoulder Chops perfectly every time! This recipe uses a simple herb marinade to infuse flavor, then quickly sears lamb chops in a skillet before finishing in the oven. Using a meat thermometer ensures they are cooked to perfection.
Tender Herb Marinated Lamb Chops
If you’re intimidated to cook lamb at home, this easy method is for you! The key to making the perfect lamb chops is marinating them first, and then using a thermometer to ensure they don’t overcook.
Lamb is an incredibly mindful and delicious option! Most lamb sold in the US is from New Zealand, where all lamb is grass-fed and grass-finished. This makes it easy to select a mindful cut of meat.
Lamb is delicious with simple herb flavors. This marinade is subtle, with fresh flavors of herbs, lemon, and garlic, to complement the quality of the meat.
This recipe uses lamb shoulder chops, which have plenty of marbling and great flavor. They also are more chewy than lamb rib or loin cuts, so they benefit greatly from marinating. While you can get great flavor in about 2 hours, marinating shoulder chops overnight tenderizes them.
With a little pre-planning, you’ll have a restaurant-quality meal ready to enjoy!
- Lamb Shoulder Chops
- Olive Oil
- Lemon Juice
- Garlic (fresh minced garlic)
- Rosemary (chopped fresh rosemary is best!)
- Kosher salt (I love this coarse salt for steaks and lamb!)
- Black pepper
Helpful Kitchen Tools
- Meat Thermometer
- Cast Iron Skillet
- Sharp European Convection Oven
The Sharp European Convection Oven is perfect for roasting your favorite meats! While lamb chops can be cooked on the stovetop in a skillet, transferring them to an oven with a meat thermometer ensures they slowly come up to the perfect temperature.
This sleek oven comes equipped with a built-in temperature probe! Slide your cast iron with the lamb chops into the oven, put the probe into the center of one of the lamb chops, and set the oven to cook to your desired temperature.
Hop on over to the Sharp USA website to see if the state-of-the-art appliances are the right fit for your dream kitchen!
How to Cook Lamb Shoulder Chops in the Oven
Step 1: Into a dish large enough to marinate your lamb chops, add the olive oil, lemon juice, garlic, fresh chopped rosemary, thyme, and mint, kosher salt, and black pepper. Stir to combine the marinade.
Step 2: Add the lamb chops to the marinade, flipping them a couple of times to evenly coat them. Cover the dish, and refrigerate for at least 2 hours, preferably overnight.
Step 3: Heat a cast iron skillet over medium-high heat on a Sharp Cooktop and add olive oil. When the pan is very hot, add lamb shoulder chops, and sear for 1 1/2-2 minutes per side, until a golden crust has formed.
Step 4: Move the cast iron skillet into the oven (preheated to 375º F), and add a temperature probe into the meat. The Sharp European Convection Oven has a built-in probe. Continue cooking the lamb chops until the desired temperature is reached. Allow lamb chops to rest 10 minutes prior to serving. See the chart below for cooking temperatures.
What Temperature to Cook Lamb
The USDA recommends cooking lamb to an internal temperature of 145º F. This will cook the lamb to medium well.
Lamb, like beef, can be cooked to lower temperatures based on preference. How long to cook lamp chops:
|Sear in Skillet||Bake in Oven||Temperature|
|Rare||1 1/2 minutes per side||2-4 minutes||120º F|
|Medium Rare||2 minutes per side||3-5 minutes||130º F|
|Medium||2 minutes per side||4-6 minutes||140º F|
|Medium Well||2 minutes per side||5-7 minutes||150º F|
|Well||2 minutes per side||6-8 minutes||160º F|
Lamb Shoulder Chops
Lamb shoulder chops are a delicious marbled cut. This recipe marinates them in an herb mixture overnight to tenderize them. Start them in a cast iron pan to sear a crust, then add them to the oven to bake them to a perfect temperature. If you don't have enough time to marinate them overnight, they will still benefit from 2 hours in the marinade.
- 2 lamb shoulder chops about 1 pound
- 2 tablespoons olive oil *plus more for skillet
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 2 tablespoons fresh mint chopped finely
- 1 tablespoon rosemary chopped finely
- 1 teaspoon thyme leaves separated from stems
- 1 1/2 teaspoons Kosher salt
- black pepper to taste
In a container large enough for lamb chops, first add the olive oil, lemon juice, herbs, garlic, salt and pepper. Stir to combine.
Add the lamb chops to the marinade, and turn over several times to fully coat the meat. Cover the dish, and marinate the lamb chops for at least 2 hours, but preferably overnight.
Preheat oven to 375º F.
Heat a cast iron skillet over medium-high heat with olive oil. When the skillet is really hot, add the lamb chops. Cook the lamb chops for 1 1/2-2 minutes per side. Use a fork to press the meat down into the skillet to ensure even browning and to help the fat render on the hot skillet.
Move the skillet into the oven. Use the time chart in the notes to select a temperature, and bake the lamb chops for 2-8 minutes, depending on desired temperature/doneness.
Allow lamb chops to rest for 10 minutes prior to serving.
The USDA recommends cooking lamb to an internal temperature of 145º F. This will cook the lamb to medium well. Lamb, like beef, can be cooked to lower temperatures based on preference.