lamb shoulder blade chop recipe

Written BySheba G Updated On
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The Best lamb shoulder blade chop recipe

I’ve been making lamb shoulder blade chop recipe for years, and it’s a staple in our household. It’s a traditional dish that originated from the Mediterranean region, where lamb is a staple meat. The recipe has been passed down through generations, and I’ve adapted it to suit our family’s tastes.

The dish is incredibly flavorful, with the tender lamb falling apart easily. The key to this recipe is the slow cooking process, which allows the flavors to meld together and the meat to become incredibly tender. I love serving this dish on special occasions, as it’s always a hit with our family and friends.

One of the best things about this recipe is how easy it is to make. Simply season the lamb with your favorite spices, sear it in a hot pan, and then slow cook it until it’s fall apart tender. The result is a dish that’s full of flavor and texture, with the lamb absorbing all the delicious flavors of the spices and herbs.

I’ve experimented with different spice blends over the years, but my favorite combination is still a classic mix of cumin, coriander, and paprika. These spices add a depth of flavor that complements the richness of the lamb perfectly. I also like to add some fresh herbs like parsley or rosemary to give the dish a bright and refreshing flavor.

This recipe is perfect for any occasion, whether it’s a family dinner or a special gathering. It’s also incredibly versatile, so feel free to experiment with different spice blends or add your own favorite ingredients. One thing I love about this recipe is how well it reheats – it’s perfect for meal prep or leftovers.

Pan-Seared Lamb Shoulder Blade Chops with Rosemary Garlic Butter

4.5 from 717 votes

These lamb shoulder blade chops are pan-seared to a perfect crust and finished with a fragrant rosemary garlic butter. The quick cooking method keeps the meat tender and juicy, making for an elegant yet simple weeknight dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Lamb Chops

4 lamb shoulder blade chops, about 1 inch thick
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary

For the Garlic Butter

3 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon lemon zest

👨‍🍳Directions

1Remove the lamb chops from the refrigerator 20 minutes before cooking to bring them to room temperature.
2Pat the chops dry with paper towels to ensure a good sear.
3Season both sides of each chop with salt, black pepper, and dried rosemary, pressing the seasoning gently into the meat.
4In a small bowl, mash together the softened butter, minced garlic, fresh rosemary, and lemon zest until well combined.
5Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
6Place the lamb chops in the skillet in a single layer, being careful not to overcrowd the pan.
7Sear the chops for 4 minutes without moving them to develop a deep brown crust.
8Flip the chops using tongs and sear the other side for 4 minutes for medium-rare, or until the internal temperature reaches 130°F for medium-rare.
9Reduce the heat to low and add the rosemary garlic butter to the skillet.
10Spoon the melting butter over the chops continuously for 1 minute, then transfer the chops to a cutting board and let them rest for 5 minutes before serving.

🔧Equipment

Large cast-iron skillet or heavy-bottomed pan
Tongs
Small bowl
Meat thermometer
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 680mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 38g

📝Notes

For well-done chops, cook until the internal temperature reaches 160°F. You can substitute dried thyme for rosemary if preferred. Letting the meat rest is essential for juicy results.

Watch Video Of How Pan-Seared Lamb Shoulder Blade Chops with Rosemary Garlic Butter Works

Lamb shoulder blade chops are affordable, forgiving, and easy to get right, which is why I keep them in my rotation all year.

They feed a crowd without much fuss, so whether it is a weeknight dinner or a big family gathering, this recipe fits.

I have served them for birthdays and casual Sunday lunches alike, and nobody has ever complained.

❓ Frequently Asked Questions About Pan-Seared Lamb Shoulder Blade Chops with Rosemary Garlic Butter

Q: What type of lamb should I use for this recipe?

The best type of lamb to use for this recipe is boneless shoulder blade cutlets. You can find these at most butcher shops or high-end grocery stores.

Q: How long does it take to cook the lamb?

The cooking time will depend on the size of your lamb pieces and your desired level of doneness. Generally speaking, you’re looking at around 2-3 hours of slow cooking time.

Q: Can I use other types of meat instead of lamb?

While lamb is traditional in this recipe, you can substitute other meats like beef or pork if you prefer.

Q: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the lamb in a pan before transferring it to the slow cooker with your favorite spices and herbs.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains lamb and is not suitable for vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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