Description
Transform your dinner table with this exquisitely tender Lamb Shoulder Chop recipe, infused with aromatic Mediterranean herbs and garlic-rosemary sauce!
Ingredients
For the Lamb Shoulder Chops:
4 lamb shoulder chops (about 8 oz each)
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 lemon, zested
For the Garlic-Rosemary Sauce:
4 tablespoons unsalted butter
6 cloves garlic, whole and crushed
2 sprigs fresh rosemary
1/2 cup chicken stock
1 tablespoon fresh lemon juice
Salt and pepper to taste
Instructions
Prepare the Lamb:
- Remove lamb shoulder chops from refrigerator 30 minutes before cooking to reach room temperature.
- In a bowl, combine minced garlic, rosemary, thyme, oregano, salt, pepper, and lemon zest.
- Pat chops dry with paper towels and rub with olive oil.
- Press herb mixture firmly onto both sides of each chop.
Cooking Method:
- Heat cast-iron skillet over medium-high heat until very hot.
- Place lamb shoulder chops in the skillet and sear for 4-5 minutes per side for medium-rare (internal temperature 135°F).
- Transfer chops to a plate and tent with foil to rest.
Make the Sauce:
- In the same skillet, reduce heat to medium.
- Add butter, whole garlic cloves, and rosemary sprigs.
- Once butter is melted, scrape up browned bits.
- Add chicken stock and simmer until reduced by half (about 5 minutes).
- Strain sauce, stir in lemon juice, and season to taste.
Notes
Herb mixture can be prepared up to 24 hours in advance.
Store cooked lamb chops in an airtight container for up to 3 days.
Sauce can be made ahead and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 520
- Sugar: 0g
- Sodium: 52 mg
- Fat: 39g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 26 mg