Easy Pan Seared Lamb Shoulder Chops
Lamb shoulder chops are one of the most underrated cuts you can buy. They are affordable, extremely flavorful, and on the dinner table in under 30 minutes. They're a rich source of lean protein, and contain a wealth of nutrients such as Zinc, B12, and CLA (conjugated linoleic acid), making them one of the more nutritionally dense options you can add to your weeknight rotation.
A well-seasoned sear, a butter finish, and a few minutes of rest is all it takes for this simple meal. Pair it with a bold red wine and it feels like anything but a weeknight dinner.
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Total Time: 23 Minutes
Servings: 4
Difficulty: Easy
Ingredients:
4 Lamb Shoulder Chops
Salt and Pepper to taste
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Sweet Paprika
1 Tbs Rosemary, dried or fresh
2 Tbs High Smoke Point Oil (I use Avocado Oil from Chosen Foods)
2 Tbs High Quality Salted Butter for finishing (I use Kerrygold)
Instructions:
Heat a large cast iron skillet over medium-high heat for 5-10 minutes until very hot. While the skillet heats, pat the lamb chops completely dry with paper towels and place on a cutting board. Leave the bones intact.
Drizzle a small amount of oil onto the lamb and rub it over both sides. Season generously on all sides with the garlic powder, onion powder, paprika, rosemary, salt, and pepper. Press the seasoning in so it adheres.
Add the remaining oil to the skillet and allow it to heat for 1 minute until shimmering. Add the lamb chops in a single layer, working in batches if needed. Do not overcrowd the pan.
Sear for 4 minutes undisturbed to create a crust. Flip and cook the second side for 4 minutes for medium, adjusting slightly for thinner chops. Turn off the heat, add the butter directly over the chops, and cover to rest for 2-3 minutes off the heat.
To serve, remove any outer rib bones if present, leaving the center bone intact. Slice and plate as desired.
Notes:
Choosing your chops: Look for lamb shoulder chops with good marbling and a deep red color. Most well-stocked grocery stores carry them and they tend to be significantly more budget friendly than rack of lamb or loin chops without sacrificing quality.
Why avocado oil: You need a high smoke point oil for a proper sear at this heat level. Avocado oil handles high heat without breaking down, which matters for both flavor and keeping this recipe clean. Chosen Foods is a great brand if you need a recommendation.
The butter finish: Do not skip this step. Two tablespoons of good butter added off the heat makes a real difference. Kerrygold is my go-to and what I use in this recipe.
Anti-inflammatory highlights: Lamb is a grass-fed red meat naturally rich in CLA, an omega fatty acid with anti-inflammatory properties. Rosemary is one of the most well-researched anti-inflammatory herbs you can cook with, and avocado oil keeps the fat profile clean. This is a recipe that works hard nutritionally without tasting like it's trying to.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small pat of butter and they come back beautifully.
@simpleprovisions Lamb Shoulder Chops for dinner. Cooked in avocado oil for 4 minutes on each side with garlic, salt & pepper, rosemary and paprika. Easy and delicious! #lambchops #dinner #cooking #recipe ♬ Jazz masterpiece "As time goes by" covered by a Jazz violinist by profession(962408) - ricca