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Two pan-seared bone-in lamb shoulder chops served on a white plate, garnished with fresh rosemary sprigs, cracked black pepper, minced garlic, and drizzle of pan juices.

Easy Pan-Fried Lamb Shoulder Chops with Garlic Butter and Herbs

By Nancy
Learn how to cook lamb shoulder chops with easy recipe for the Pan-Fried with Herb Butter. Get tips for tender, flavorful results every time!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 359 kcal

Ingredients
  

  • 4-6 lamb shoulder chops
  • 3 tablespoons olive oil
  • 4 garlic cloves
  • 2 sprigs fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon butter
  • Fresh thyme sprigs
  • 2 tablespoons balsamic vinegar
  • 1 lemon

Instructions
 

Step 1: Prepare the Shoulder Chops

  • Remove lamb shoulder chop from refrigeration 20 minutes before cooking. Pat completely dry with paper towels. Season generously with salt and pepper on both sides.
    Four raw, bone-in lamb shoulder chops seasoned with coarse salt and cracked black pepper, neatly arranged in a white rectangular baking dish on a marble surface.

Step 2: Sear for Perfect Crust

  • Preheat your cast iron skillet over medium-high heat for 3-4 minutes. Add olive oil
    Place lamb shoulder chop in hot pan without overcrowding. Sear 4-5 minutes per side until golden brown crust forms. Don’t move them during this time
    Two bone-in lamb shoulder chops searing in a black skillet, basted in bubbling garlic butter and topped with fresh rosemary sprigs.

Step 3: Add the spices and check the internal temperature

  • Reduce heat to medium. Add minced garlic, rosemary, and butter to pan. Tilt pan slightly and baste chops with aromatic butter for 2 minutes.
    Insert meat thermometer into thickest part of chop. Remove at 125°F for medium-rare or 135°F for medium doneness.
    Two bone-in lamb shoulder chops cooking in a skillet, topped with pat butter slices and fresh rosemary sprigs, surrounded garlic butter.

Step 4: Rest Before Serving

  • Transfer lamb shoulder chop to cutting board. Let rest 5 minutes before serving. This redistributes juices throughout the meat.
    Two pan-seared bone-in lamb shoulder chops served on a white plate, garnished with fresh rosemary sprigs, cracked black pepper, minced garlic, and drizzle of pan juices.

Notes

Nutritional Information

Per serving (1 lamb shoulder chop):
  • Calories: 359
  • Protein: 38g
  • Fat: 18g 
  • Saturated Fat: 10g
    Carbohydrates: 1g
  • Iron: 4mg
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
 
Keyword Lamb Shoulder Chops