Lamb Shoulder Chops With Garlic, Rosemary, and Butter

We love lamb at our house and I'm always coming up with new ways to make these delicious shoulder chops.

Normally I broil the lamb chops but in this recipe I pan fried them. I must say they were excellent.

Ingredients 

• 5 lamb shoulder chops
• canola or vegetable oil
• 2-3 Tbs of unsalted butter
• 3 garlic cloves chopped
• 1 Tbs of dried rosemary 
• salt to taste

Instructions

1. In a small bowl combine and mix the butter, garlic, rosemary, and salt
2. Evenly spread the mixture over the lamb chops
3. In a large skillet or electric frying coat the pan with oil (I had my electric frying pan set to 350)
4. Place the chops buttered side up into the pan and cook for ten minutes
5. Flip the chops over and continue to cook until for another ten minutes or until desired doneness
6. Serve and ENJOY!

Lamb Shoulder Chops with Garlic and Rosemary

If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites. 

Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.

Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.

I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.

Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner. 

My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day. 

• Prep time: 15 min.
• Cook time: 2 hours 30 min.
• Ready in: 2 hours 45 min.
• Yields: 4 people 2 chops each

Ingredients

• 1/4 cup plus 1 TBS of extra virgin olive oil
• 20 cranks of fresh ground pepper
• 5 large garlic cloves pressed
• 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
• 8 lamb shoulder chops

Instructions

1. In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
2. Cut your garlic cloves into several pieces and press into the bowl.
3. Add the rosemary, and whisk everything together really well.
4. Place the lamb into a marinating dish and add the marinade onto each chop.
5. With the back of a spoon rub the marinade into the chops.
6. Cover and refrigerate until ready to broil.
7. Preheat your oven on broil and place the oven rack on the second rung from the top.
8. Place the chops on a broiler pan and pop into the oven.
9. Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
10. Remove from the oven, serve and ENJOY.

Do you like lamb?

Lamb Shoulder Chops Grilled

These lamb shoulder chops are marinated in a garlicky puree and grilled on indirect heat, on a gas barbeque.

Early in the day make your marinade by grating 2 - 4 large cloves of garlic. Add 3 tablespoons of virgin olive oil, ground pepper to taste and 1 teaspoon of dried rosemary. Whisk well in a small bowl and brush onto 5 - 8 lamb shoulder chops. Cover your dish and refrigerate until ready to grill.

Grating your garlic

Whisk your marinade

Brush the marinade onto the lamb chops

Heat your bbq to 400 degrees F. Turn the center grill off and place your lamb chops on the center grill. Cook for ten minutes, then flip. Continue to cook until chops are cooked the way you like them.

Cooking Chart for Lamb

	Fahrenheit Temperature
Rare	135°
Medium-rare	140° - 150°
Medium	160°
Well done	165° and above

Serve and ENJOY!

This is the exact garlic grater that I use and I love it!


If you are looking for a recipe for leg of lamb please follow this link.

Roasted Leg of Lamb