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Two cooked lamb shoulder chops seasoned with herbs and garlic are shown in a black cast iron skillet with lemon wedges on the side.
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Pan-Seared Lamb Shoulder Chops with Garlic Herb Butter

Lamb shoulder chops seared hard in cast iron and basted with rosemary-thyme garlic butter. Rich, fast, and the kind of weeknight dinner that eats like a restaurant plate.
Prep Time10 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 223kcal
Author: Abi Gunasekaran

Ingredients

For the Lamb:

  • 2 lamb shoulder chops ¾ to 1 inch thick
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon 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

Instructions

Season the Chops

  • Pat lamb shoulder chops dry with paper towels. Season both sides evenly with salt and black pepper.
    Two raw, seasoned shoulder chops on a wooden cutting board, with butter, pepper, olive oil, and a green cloth nearby.

Heat the Skillet

  • 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

  • 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.
    Two raw, seasoned lamb shoulder chops are cooking in a black cast iron skillet on an electric stovetop. Steam is visible around the meat.

Flip and Add the Butter Baste

  • 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

  • Cook until internal temperature reaches 130-135°F for medium-rare or 135-145°F for medium.
    Two bone-in lamb shoulder chops cooking in a cast iron skillet on an electric stove, with seasonings and butter in the background.

Rest and Serve

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

Notes

  • Pat the lamb completely dry before seasoning for the best sear.
  • Don't crowd the skillet. Two chops max in a 12-inch pan.
  • Use an instant-read thermometer in the thickest part of the chop, away from the bone.
  • Carryover cooking will raise the temp 3-5°F during rest.
  • Ghee can replace butter for a dairy-free version.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 586mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 603IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.4mg