Pan-Seared Lamb Shoulder Chops with Garlic Herb Butter

 
Pan-seared lamb shoulder chops in a cast iron.

Recipe prepared by Kita Roberts | Serves 2 | Prep: 10 mins. | Cook: 15 mins. | Rest: 5 mins.

Lamb shoulder chops are one of the most slept-on cuts at the butcher counter, and a hard sear in cast iron with a rosemary-thyme garlic butter baste is all they need. More marbling, more flavor, and done fast enough for a weeknight dinner that feels way more impressive than the effort.

Instructions

Season the Chops

  1. Pat lamb shoulder chops dry with paper towels. Season both sides evenly with salt and black pepper.

Heat the Skillet

  1. Heat a 12-inch cast iron skillet over medium-high heat for 2-3 minutes. Add olive oil and let it shimmer.

Sear the First Side

  1. Place the chops in the hot skillet and sear for 4-5 minutes without moving them, until a deep golden crust forms and the chop releases cleanly.

Flip & Add the Butter Baste

  1. Flip the chops. Add butter, garlic, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan and spoon the melted butter over the lamb continuously for 3-5 minutes.

Check Doneness

  1. Cook until internal temperature reaches 130-135°F for medium-rare or 135-145°F for medium.

Rest & Serve

  1. Transfer chops to a plate and rest for 5 minutes. Serve with a squeeze of fresh lemon.

Ingredients

For the Lamb

  • 2 lamb shoulder chops, ¾ to 1 inch thick

  • ½ tsp. kosher salt

  • ¼ tsp. black pepper

  • 1 tbsp. olive oil

For the Butter Baste

  • 3 tablespoons unsalted butter

  • 3-4 garlic cloves, chopped

  • 2 sprigs fresh rosemary, chopped

  • 2 sprigs fresh thyme, chopped

For Serving

  • Lemon wedges

This recipe originally appeared on GirlCarnivore.com/pan-seared-lamb-shoulder-chops/.

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