Herb Crusted Lamb Shoulder Chop Recipe
Transform your dinner table with these exquisitely tender lamb shoulder chop recipe, infused with aromatic Mediterranean herbs and garlic-rosemary sauce!
Equipment
- Cast-iron skillet or heavy-bottom pan
- Sharp chef's knife
- Meat thermometer
- Mixing bowls
- Mortar and pestle (or spice grinder)
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
Preparing 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.
Makingthe Sauce:
- In the same skillet, reduce heat to medium.
- Add butter, whole garlic cloves, and rosemary sprigs.
- Once butter is melted, add white wine and 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.