Easy Oven Roasted Lamb Shoulder Chops

These lamb shoulder chops are marinated in a delicious mix of fresh herbs and spices and seared to golden brown perfection. Even the pickiest of eaters are sure to love these chops and they're so, so easy to make. In fact, just a handful of steps are all you have to follow to make 'em and they're ready in no time.

Pairing these lamb shoulder chops with a tasty side is so simple! I usually serve them up with my famous Fried Oyster Mushrooms and chipotle mayo. However, if you're looking for something a little more elegant, you can't go wrong with these honey glazed candied carrots!

Why you'll love this recipe

It's easy to prepare. It couldn't be easier to prepare this dish! The longest part is marinading the lamb chops and after you prepare the marinade, the rest is totally hands-off. Then, you simply sear the chops in the pan until they're done and tada! Dinner is served!

It's so flavorful. The marinade for this dish consists of incredible herbs like rosemary, parsley, and garlic. All of these aromatic herbs pack such a flavorful punch, you wont be able to get enough.

It's versatile. You can dress this dish up or down depending on your dinner plans! This lamb pairs so well with so many classic side dishes.

Easy to make ahead. You can marinade these lamb shoulder chops anywhere from 2 to 12 hours! This means you can prepare the chops ahead of time and store them in the fridge overnight. When it's time to cook, the lamb is all ready to go!

Ingredients

Marinade ingredients:

• Fresh herbs- rosemary, thyme, and parsley. All aromatic herbs with a lot of flavor.
• Garlic- another aromatic spice that brings so much to the dish.
• Oil- I use olive oil, but another neutral oil will work fine.
• Vinegar- I used red wine vinegar in this marinade, but apple cider vinegar will work, too.
• Shallot- This vegetable adds a light onion flavor to the dish.
• Seasonings- salt, pepper, and red pepper flakes, to taste.

For the lamb chops:

• Lamb shoulder chops- rich and sweet, this cut of lamb is a delicious choice.
• Seasonings- salt and pepper to taste.

How to make lamb shoulder chops

Step 1: Prepare the marinade. Add all of the marinade ingredients to the blender and blend until the ingredients are fully combined. 

Step 2: Marinate the chops. Place the lamb shoulder chops into a deep dish and spoon the prepared marinade over them. Turn the chops over a few times to make sure they're evenly covered. Marinate the lamb shoulder chops for at least 2 hours or up to 12 hours in the fridge. This helps to tenderize the chops and provides deep flavor.

Step 3: Cook the chops. When you're ready to make the chops, heat 1 tablespoon of cooking oil or butter in a large oven-safe skillet or cast iron pan over medium-high heat.

Preheat the oven to 400F. 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.

Step 4: Finish in the oven. Transfer the skillet to the oven and cook for at least 10 minutes for rare (15 minutes for medium).

I like to add a bit more leftover marinade on top of each of the lamb chops before transferring to the oven. If you don't have an oven-safe skillet, transfer the cops to a parchment paper-lined baking tray instead.

Step 5: Rest and serve! Remove the chops from the oven, and let the lamb rest in the skillet for 5 minutes. Serve hot with your choice of side and enjoy!

My tips for making the best lamb shoulder chops

• Marinate the lamb shoulder chops for as long as you can, but no more than 12 hours. If you marinate them too long, they may become mushy.
• Using a cast iron skillet will ensure you get a beautiful golden brown crust on the outside of your lamb chops.
• Make sure you let the lamb rest before serving! Letting it rest will help the juices absorb back into the meat giving you a moist and tender chop.
• Use a meat thermometer to get the exact temperature of the meat without cutting it and spilling the juices.

How to store and reheat leftover lamb shoulder chops

In the fridge: Allow the chops to cool completely before transferring them to an airtight container and storing them in the fridge for up to 2 days.

In the freezer: Again, allow the chops to cool completely before wrapping them individually in plastic wrap and storing them in a freezer bag or airtight container. You can keep them in the fridge for up to 4 months.

Reheating: Defrost frozen lamb shoulder chops in the fridge overnight before reheating. When you're ready to cook, heat a skillet over medium heat and add the chops. Flip them a few times to be sure they're warming evenly. You can also reheat them in a 350F oven for about 15 minutes.

Frequently Asked Questions

What are lamb shoulder chops?

Lamb shoulder chops are cut from the upper front shoulder of the lamb. They're super flavorful and tender when they're cooked properly. If you follow this recipe, you will have no problems making a delicious meal!

What temperature should the lamb shoulder chops be cooked to?

This is really up to your tastes and preferences. At minimum lamb should be cooked to 145F and a well-done lamb is done at 170F.

More Lamb Recipes To Try Next

• Lamb vindaloo
• Roasted lamb breast
• Sous vide lamb chops
• Pan seared lamb chops
• Lamb lollipops
• Lamb burgers