Make tender lamb shoulder chops drenched in a herbaceous garlic herb sauce! With this easy recipe, you’ll pan-sear the lamb chops first, then cook them to perfection in the oven! This meal is just what you’re looking for if you want an impressive dish that is incredibly flavorful and simple to make! (This recipe is dairy-free and naturally gluten-free).
Lamb shoulder chops are a great option when you want a filling lamb dish at an affordable price. Lamb shoulder aka lamb arm chops (or lamb steaks) are generally more affordable than other cuts of lamb like rack of lamb. It is a fatty, tough cut of meat, but prepared properly it is one of the best cuts!
This recipe is a super easy way to make the best lamb shoulder chops every time. You’ll start by blending the ingredients for the marinade, then letting the lamb marinate overnight. When ready to cook you pan sear the lamb first, then finish it in the oven. The results are perfect: tender, super flavorful lamb drenched in an herbaceous sauce. You are going to love it!
Lamb Shoulder Chops are great for any occasion! I personally like to make these lamb chops when I am hosting a dinner. It is a super impressive meal, but takes very minimal effort and leaves everyone beyond satisfied! The key to nailing this recipe is all in the marinade and properly cooking the lamb.
What You Need To Make This Garlic Herb Lamb Chops Recipe
- Lamb Shoulder Chops: You’ll need 4 lamb chops, about 8 oz and 1 inch thick each. I use bone-in lamb shoulder chops
- Fresh Herbs: Parsley, Rosemary, and Thyme are the winning combination for this savory marinade.
- Fresh Garlic: Don’t skimp on the garlic! I recommend 6 cloves minimum for the best flavor!
- Shallot: Use one shallot or a fourth of an onion.
- Olive Oil: You can use olive oil or avocado oil for this marinade.
- Red Wine Vinegar: The red wine vinegar works with the other ingredients to provide flavor and tenderize the meat.
- Salt & Pepper: Add salt and pepper to the marinade to enhance all of the flavors.
How To Make Lamb Shoulder Chops (Lamb Steaks)
- Season the lamb generously with salt and pepper. Set aside
- Add all the marinade ingredients to the blender and blend until the ingredients are fully combined.
- Marinate the lamb shoulder chops for at least 2 hours or up to 12 hours in the refrigerator. This helps to tenderize the chops and provides deep flavor.
- When ready to make the chops, heat 1 tbsp cooking oil or butter in a large oven-safe skillet or cast iron. Preheat the oven to 400°F.
- Add the chops to the cast iron skillet over medium-high heat and pan-sear for 2-3 minutes on each side to get a nice, browned exterior.
- Transfer the skillet into the oven and cook for at least 10 minutes for rare (15 minutes for medium), flipping halfway through. An instant thermometer should read 125-130°F for rare, 135°F medium-rare, 140°F medium, and 145°F medium-well.
- Remove from the oven, and let the lamb shoulder chops rest in the skillet for 5 minutes. Serve with your favorite side dishes and enjoy!
**TIP: Baste your lamb with any remaining marinade before putting it into the oven.
Tips For Nailing The Recipe
- Pat the lamb chops with a clean cloth or paper towel to remove any access liquid. Season the lamb generously with salt and pepper before marinating. Do this first, then prepare the marinade. THEN, add the lamb to the marinade.
- Add a variety of fresh herbs. Try adding fresh mint and fresh oregano to the mix for even more flavor. Add a tablespoon or two of each.
- Let the lamb marinade as long as possible, overnight is best. The marinade helps tenderize this generally tough cut of meat. The longer the lamb marinades the better the results will be.
- Make sure the lamb shoulder chops come to room temperature before cooking to ensure they cook evenly. Do this by placing them on the counter for at least 30 minutes before cooking them.
- Do Not cook the lamb over 140°F, otherwise it becomes tough and has a gamey flavor
How Long To Cook Lamb Shoulder Chops
When lamb is cooked past medium it takes on more of a gamey flavor and becomes tougher as it cooks. Try to cook your lamb between rare and medium for the most optimal texture and flavor: 125°F for rare, 135°F medium-rare, and 140°F medium.
What Are Lamb Shoulder Chops?
Lamb Shoulder Chops or rib chops are cut from the top part of the leg of the lamb. This cut is super flavorful and tender when cooked properly. This recipe works perfectly for lamb shoulder chops or lamb loin chops.
What do lamb shoulder chops taste like?
The shoulder of the lamb is an overworked area of the lamb. Therefore, it takes time to tenderize it with a proper marinade and it needs to be cooked properly to yield the best flavor. Done right, lamb shoulder has a rich, gamey flavor that pairs perfectly with fresh herbs like fresh mint, rosemary, or oregano.
What To Serve With Lamb Shoulder Chops
This lamb shoulder chops recipe pairs perfectly with any of your favorite sides! I love to serve it with my Creamy Parsnip Mash (pictured above) and a light salad. Here are a few more great options:
- Accordion Potatoes
- Cilantro-Lime Coconut Rice
- Gluten-Free Rosemary Olive Focaccia
- Roasted Sweet Potato Hummus
- Mediterranean Pasta Salad with Lemon Basil Vinaigrette
- Crispy Garlic-Herb Baked Okra
I hope you enjoy this Garlic Herb Lamb Chops Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
Want More Lamb Recipes To Try? Check These Out:
- Jerk Lamb Chop Recipe (Gluten-Free & Dairy-Free)
- One-Pot Greek Orzo with Lamb Meatballs
- Easy Lamb Kofta (Meatballs)
- Easy Lamb Ragu Gnocchi Bake
- Greek Lamb Burgers with Tzatziki Sauce
Garlic Herb Lamb Shoulder Chops Recipe
Ingredients
- 4 lamb shoulder chops (about 8 oz each and ~1 inch thick)
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Marinade Ingredients
- 2 4 inch Sprigs of Rosemary
- 2 tbsp Fresh Thyme
- 1/4 cup Fresh Parsley, packed
- 6 Garlic Cloves
- 1/2 cup Olive Oil (or Avocado Oil)
- 2 tbsp Red Wine Vinegar
- 1 Shallot
- 1 tsp Sea Salt or to taste
- 1/2 tsp Black Pepper
- 1/2 tsp Red Crushed Pepper, optional
Instructions
- Season the lamb generously with salt and pepper. Set aside
- Add all the marinade ingredients to the blender and blend until the ingredients are fully combined.
- Marinate the lamb shoulder chops for at least 2 hours or up to 12 hours. This helps to tenderize the chops and provides deep flavor.
- When ready to make the chops, heat 1 tbsp of cooking oil or butter in a large oven-safe skillet or cast iron over medium-high heat. Preheat the oven to 400°F.
- Add the chops to the skillet and pan-sear for 2-3 minutes on each side to get a nice, browned exterior. Use the marinade to baste the lamb chops while cooking.
- Transfer the skillet into the oven and cook for at least 10 minutes for rare (15 minutes for medium). An instant thermometer should read 125-130°F for rare, 135°F medium-rare, 140°F medium, and 145°F medium-well. I like to add a bit more leftover marinade on top of each of the lamb chops before transferring to the oven.
- Remove from the oven, and let the lamb shoulder chops rest in the skillet for 5 minutes. Serve with your favorite side dishes and enjoy!
Notes
Tips To Nailing The Recipe
- Pat the lamb chops with a clean cloth or paper towel to remove any access liquid.
- Add a variety of fresh herbs. Try adding fresh mint and fresh oregano to the mix for even more flavor. Add a tablespoon or two of each.
- Let the lamb marinade as long as possible, overnight is best. The marinade helps tenderize this generally tough cut of meat. The longer the lamb marinades the better the results will be.
- Make sure the lamb shoulder chops come to room temperature before cooking to ensure they cook evenly. Do this by placing them on the counter for at least 30 minutes before cooking.
- Use any remaining marinade to baste the lamb chops while cooking. I like to add a bit more leftover marinade on top of each of the lamb chops before transferring to the oven.
My lamb turned out delicious! I hadn’t made lamb in a decade and I had a jar of mint sauce that was expiring soon. I grew up on that combo but this lamb was so flavorful it really didn’t need it. I reheated roasted veggies to serve with it. I was worried at first, after 10 minutes in the oven the lamb registered at 180+ degrees. I thought I overcooked it. After 5-10 minutes of resting I cut one open and it was beautiful on the inside probably mid rare to medium. My partner raved these were the best lamb “chop” they’ve ever eaten. Thank you for a delicious recipe.
I am so happy you enjoyed the recipe! This is one of my favorite ways to enjoy lamb. Thank you for leaving a review 🙂
Was a hit. The family love the flavor. I did let it marinate overnight.
I am glad you enjoyed the recipe!! Thanks for leaving a review.
Great recipe!! Highly recommend. Made a few times and turns out every time. After the lamb is cooked and resting out of the pan I pour a tomato based blended zuchinni curry into the pan, kind of like a deglaze and it makes the curry even yummier. I serve the chops on the curry on some plain rice. Thanks for the recipe!!!
That sounds delicious! I am glad you like the recipe and have found ways to get even more creative with it 🙂
Every time I buy lamb shoulder chops I make this recipe. And every time it turns out so damn good. Thanks for this amazing recipe
my Mother & I are now believers – shoulder chops can be tender & delicious w/out cooking long & slow! Delicious Recipe!
I am so glad you like! Thanks for leaving a comment!
Can these be cooked in crockpot
Certainly! You can cover and cook on low for 4-6 hours or until the meat is tender.