Ingredients & Substitutions
Here I explain the best ingredients for cooking lamb shoulder chops, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Lamb Shoulder Chops – Sometimes my butcher calls these arm chops or blade chops. They don’t usually come as thick as, say, a sirloin steak, but I try to avoid super thin pieces. Look for ones that are at least 1/2 inch thick. Olive Oil – I used this olive oil for both the marinade and searing, but avocado oil would be a great alternative. Lemon Juice – Adds a bright, tangy flavor to the lamb, but more importantly, it helps to tenderize the meat. I sometimes grab bottled for a shortcut, but fresh tastes even better. You can substitute vinegar (balsamic, apple cider vinegar, or really any other kind) for a similar tenderizing effect and a different flavor. Garlic – I used fresh finely chopped garlic, but you can also use 2 teaspoons of jarred minced garlic if that’s what you’ve got. Fresh Herbs – Fresh rosemary, thyme, and fresh mint, a.k.a. my fave trifecta of herbs for lamb! Feel free to substitute dried herbs, but you’ll need 1/3 the amount of each. Spices – Onion powder, crushed red pepper flakes (optional but they add a nice little kick), sea salt, and black pepper.
How To Cook Lamb Shoulder Chops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep the leftovers in an airtight container in the fridge for up to 3-4 days. Meal prep: Since you can marinate lamb shoulder chops for up to 24 hours, feel free to prep a day in advance. If you want to meal prep further ahead, you can make the marinade up to 3-4 days ahead, but wait until the day before to add the meat. Reheat: Warm them in a skillet over medium heat, or use the oven preheated to 350 degrees F for about 10 minutes. Be careful not to overcook. Freeze: Wrap the meat tightly in aluminum foil or plastic wrap, then place in a zip lock bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving Suggestions
Lamb shoulder chop recipes are pretty versatile, but I think their rich flavors — and particularly the garlic herb marinade I use for mine — pair particularly well with Mediterranean-inspired sides. Here are some ideas:
You can marinate for up to 24 hours. I put 30-60 minutes at a minimum so you don’t have to plan too far ahead, but if you have time to do it overnight in the fridge, your lamb shoulder chops will be even more tender! Just don’t go longer than 24 hours, or they’ll start to get mushy. Bring to room temperature before cooking. There’s nothing extra to do if you just marinate on the counter for up to an hour, but if you’re doing it overnight, take them out 30 minutes before cooking. This helps them cook more evenly (and also the cook time will be different if you don’t). Get your pan extra hot. If you add the lamb before it’s very hot, you won’t get that nice golden brown crust. That being said, as you can see by my pictures, sometimes you have to choose between the crust and the right doneness inside. How much browning I get varies for me, but the internal temperature always trumps what the outside looks like. Flip every 30-60 seconds. I always use this method whenever I cook steaks exclusively on the stovetop (like my ribeye steaks), and it works equally well for lamb. Flipping often will give you that tenderness and avoids dry spots. Cook to medium doneness or less. I don’t recommend cooking lamb shoulder chops past medium, because after that they start to taste gamey. The cooking time can vary depending on their thickness, your pan, and your exact stovetop temperature, so I always check on them with my meat thermometer. Shoot for 120 degrees F for rare, 130 degrees F for medium-rare, or 140 degrees F for medium. Resting matters. This allows the juices to redistribute evenly throughout the meat, plus the internal temp will rise another 5 degrees F. It’s worth the wait for a more tender and flavorful bite!
Potatoes – My favorite side with these chops is Greek lemon potatoes. They have just the right amount of bright zing to balance the rich lamb, but they’re still comforting. Veggies – My versatile throw-in-whatever-you’ve-got oven roasted vegetables have a bit of a Mediterranean flair with their balsamic, garlic, and Italian seasoning. You can also just pick a simple veggie to make on your stovetop, like my sauteed asparagus or sauteed green beans. Salads – A Greek salad or Mediterranean salad make classic options here, but I’ve also served my lamb shoulder chops with a flavorful roasted vegetable salad. Sauces – You don’t really need them, but if you want to, my garlic aioli or tzatziki sauce are excellent with these.
More Easy Lamb Recipes
If you’re a fan of the deep flavors in this lamb shoulder chops recipe, I have more dishes you’ll love! Try one of my others next:
My Favorite Tools For This Recipe
Cast Iron Skillet – This one I used here is one of my simpler ones, but I love that it comes with a silicone handle cover. Meat Thermometer – So you never have to overcook your lamb (or beef or chicken, either) again! This one I use reads quickly and accurately.
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