Description
Tender lamb shoulder chops marinated in fresh garlic and rosemary, then seared to golden perfection in a cast iron skillet. This rustic, flavorful dinner fills your kitchen with incredible aromas and delivers bold, savory taste in every bite.
Ingredients
- 4 lamb shoulder chops
- 3 cloves garlic, cut in half
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup olive oil, plus more for cooking
- Salt and pepper to taste
Instructions
1. Combine garlic halves, chopped rosemary, thyme leaves, olive oil, salt, and pepper in bowl or large ziplock bag to create marinade.
2. Place lamb shoulder chops in shallow dish and coat evenly with marinade. Rub it into the meat with your hands.
3. Cover with plastic wrap and refrigerate at least 30 minutes, or up to 24 hours for deeper flavor.
4. Remove lamb from refrigerator 15-20 minutes before cooking to bring to room temperature.
5. Heat cast iron skillet over medium-high heat until very hot. Add generous amount of olive oil to coat bottom.
6. Place chops in hot skillet without crowding. Sear 3-4 minutes on each side until golden-brown crust develops.
7. Don’t move chops around – let them sit undisturbed to form crispy exterior.
8. Reduce heat to medium-low and continue cooking until lamb reaches desired doneness.
9. For medium-rare, aim for internal temperature of 130-135°F, about 8-10 minutes total cooking time.
10. Remove chops from skillet and let rest 5 minutes before serving to allow juices to redistribute.
11. Garnish with fresh rosemary sprigs and serve hot.
Notes
Don’t skip bringing meat to room temperature – ensures even cooking.
Pan must be hot before adding chops or they’ll steam instead of sear.
Always let meat rest after cooking before cutting to retain juices.
Use meat thermometer for perfect doneness every time.
Pat chops dry before searing for better crust.
Don’t overcrowd pan or meat will steam instead of sear.
Add splash of red wine to pan after removing chops for quick sauce.
Can marinate up to 24 hours for deeper flavor.
Leftover cooked chops keep refrigerated 3-4 days.
Reheat gently in skillet over medium-low heat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean