Quick outline:
- Why I picked shoulder chops
- The gear I used (and what I loved or hated)
- Two recipes I actually cooked
- Mistakes I made and fixes
- Serving ideas, leftovers, and cost
- Quick ratings
Why shoulder chops? Because they forgive you
I cook lamb shoulder chops when I want bold flavor and a little chew. They’re cheaper than rib chops. They don’t dry out fast. And on a busy night? I can still make them taste like a weekend dinner. I break down exactly how I landed on this cut—and the little wins I picked up along the way—in my shoulder-chop gear diary.
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I’ve cooked these a bunch. Weeknight sear with yogurt and lemon. Slow Sunday braise with tomatoes and herbs. Different mood, same chops.
For a straightforward, no-fuss walkthrough that helped me nail my very first batch, I leaned on this well-explained lamb shoulder chops recipe as a baseline before riffing on flavors and techniques.
Want to see how a professional kitchen coaxes even deeper flavor from this cut? Swing by the lamb-forward menu at Bistro le Clochard for delicious inspiration.
My setup and the gear I actually used
- Pan: Lodge 12-inch cast iron skillet. Heavy. Holds heat like a champ. It does smoke, so I crack a window. Worth it.
- Thermometer: ThermoWorks Thermapen ONE. Fast read. Helps me not guess. I use it every time.
- Salt: Diamond Crystal kosher for the cook. Maldon flakes to finish. The flakes feel fancy and taste bright.
- Oil: California Olive Ranch Everyday Extra Virgin. Not harsh. Doesn’t burn fast at normal heat.
- Spices: McCormick cumin, Simply Organic smoked paprika, and whole coriander seeds I blitz in a tiny Krups coffee grinder.
- Dutch oven (for braise): My old red Lodge enamel pot. It’s chipped on the rim, but it still seals well.
Where I bought the meat:
- Costco pack (about 1-inch thick). Good value. Some chops had more fat and odd shapes.
- My local halal market on 3rd Ave. A bit pricier. Cleaner cuts. Less weird bone shards.
You know what? The butcher pack tasted fuller. The Costco pack was fine for a crowd.
Recipe 1: Fast Skillet Lamb Shoulder Chops with Lemon-Garlic Yogurt
This is the one I make on a weeknight. It smells like a bright, cozy hug. My kids call it “the lemon one.”
Serves 3 to 4
Ingredients:
- 4 lamb shoulder chops (about 1-inch thick)
- 3/4 cup plain Greek yogurt (I use Fage 2%)
- 1 lemon (zest and juice)
- 3 garlic cloves, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (or crush seeds)
- 1 1/4 teaspoons kosher salt, plus more to finish
- Black pepper
- 1 tablespoon olive oil, plus more as needed
- Small knob of butter (about 1 tablespoon)
- Fresh herbs to finish (mint or parsley)
Steps I took:
- Dry and season: I patted the chops dry. I salted both sides. Let them sit 10 minutes while I mixed the marinade.
- Mix: In a bowl, I stirred yogurt, lemon zest and juice, garlic, cumin, paprika, coriander, and a pinch of pepper.
- Quick soak: I rubbed the yogurt mix all over the chops. I let them sit 20 to 30 minutes on the counter. If you’ve got time, chill 2 hours. It helps with that “lamby” edge.
- Scrape lightly: Right before cooking, I scraped off most of the yogurt. Don’t rinse. A thin coat is fine. Too much can burn.
- Sear: I heated the Lodge pan on medium-high. I added olive oil. When it shimmered, I laid the chops down. Sizzle is your friend.
- Time and temp: I cooked about 3 to 4 minutes per side. I dropped in the butter in the last minute and tilted the pan to baste. My Thermapen read 130 to 135°F for medium. Shoulder can handle medium. I like 135°F. If your chops are thicker, add a minute.
- Rest: I moved them to a plate. I let them rest 7 to 10 minutes. I sprinkled Maldon and herbs. A squeeze of lemon on top.
Taste notes from my kitchen:
- Tang from the yogurt. Warm spice. The edges get charred and a little sticky. The middle stays juicy.
- Costco chops took a minute longer. The butcher chops browned more even and tasted cleaner.
What went wrong once:
- I crowded the pan. The chops steamed. They went gray. Now I cook in two batches.
What I served with it:
- Couscous with olive oil and chopped mint.
- A quick salad: arugula, cucumber, lemon, and salt.
- Warm pita and more yogurt on the side. Call it “lazy tzatziki.”
Recipe 2: Slow Braised Shoulder Chops with Tomato, Rosemary, and Olives
This one tastes like Sunday. The meat turns soft, not mushy. The sauce hugs rice or polenta. If you want another cozy, low-and-slow approach, peek at this braised lamb shoulder chops method—the flavor profile differs, but the gentle braise principles are the same.
Serves 4
Ingredients:
- 4 lamb shoulder chops
- 2 teaspoons kosher salt
- Black pepper
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 garlic cloves, sliced
- 1 teaspoon tomato paste
- 1 cup crushed tomatoes (I used Mutti)
- 1 cup low-sodium chicken stock
- 1 rosemary sprig (or 1 teaspoon dried)
- 1 bay leaf
- 1/2 cup pitted green olives
- Optional: a splash of red wine or sherry vinegar
Steps I took:
- Brown: I salted and peppered the chops. I heated the Dutch oven over medium-high with olive oil. I browned the chops 3 to 4 minutes per side. I set them aside.
- Build base: I lowered heat. I added onion and a pinch of salt. I cooked till soft. I stirred in garlic and tomato paste for 30 seconds.
- Liquids: I added tomatoes and stock. I scraped the brown bits. I dropped in rosemary, bay, and olives. If using wine, add a splash now.
- Nestle: I tucked the chops back in. I brought it to a simmer.
- Braise: I covered and put it in the oven at 325°F for 1 hour 45 minutes to 2 hours. I checked at 90 minutes. When a fork slid in easy, it was done.
- Finish: I tasted and added a pinch of salt. A small splash of vinegar woke the sauce up.
Texture and flavor:
- The sauce is rich, a bit sweet from onion and tomato, and bright from olives. The meat is tender but still holds shape. I love it over creamy polenta.
Small gripe:
- My enamel pot lid drips and leaves little water tracks on the stove. Not a big deal, but I wipe as I go.
Quick Grill Method I Tried
- Marinade: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon za’atar, 1 teaspoon salt, and a little garlic.
- Heat: Hot grill, about 450 to 500°F.
- Time: 3 to 4 minutes per side for 1-inch chops. I pulled at 135°F. Rest 10 minutes.
- Note: I had some flare-ups. Shoulder has fat. I kept a cooler zone ready.
The grilled ones tasted smoky and herby. Great with a cucumber-tomato salad. I spooned yogurt on top because I can’t help myself. If you're curious how shoulder chops behave over a month of set-it-and-forget-it smoking, check out my month-long pellet-grill experiment.
Mistakes I Made (And How I Fixed Them)
- Too much marinade on the pan. It burned. Fix: Scrape most of it off. Keep only a thin coat.
- Pan not hot enough. I got no crust. Fix: Heat the pan till oil shimmers and moves fast.
- No rest time. The juice ran out. Fix: Give it 7 to 10 minutes.
- Gamey taste too