EASY LAMB SHOULDER CHOPS (PAN OR GRILL PAN)
How to cook lamb shoulder chops in a pan - juicy and flavorful they do not take very long. This simple recipe is all you need to enjoy them year-round. Use our Mediterranean inspired marinade or the suggested alternatives.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 13m
Number Of Ingredients 11
Steps:
- Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.
- Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*
- Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).
- Scrape off the marinade from the lamb chops and discard.
- Cook chops for 3 to 4 minutes per side. Flip only once.
- If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.
- Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.
- Serve right away.
Nutrition Facts : Calories 521 calories, Cholesterol 335 milligrams cholesterol, Protein 110 grams protein, SaturatedFat 13 grams saturated fat, Sodium 555 milligrams sodium
PAN-GRILLED LAMB SHOULDER CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
- Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
- Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
- Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
BRAISED LAMB SHOULDER CHOPS
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Recipes Lamb Chops
Time 3h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g
LAMB SHOULDER CHOPS PIZZAIOLA
From a booklet put out by Country Meadow Austral-Amercican Brand Lamb. Don't want to lose this and I want to get rid of all my clutter!
Provided by Oolala
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare seasoned flour by mixing all flour ingredients together in a bowl.
- Cover chops with the seasoned flour.
- Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
- Remove browned chops to a plate and discard fat left in skillet.
- To skillet, add the remaining 1 tablespoons oil and heat it.
- Add tomato paste, onions, garlic and saute for 2-3 minutes.
- Add white wine, crushed tomatoes and oregano.
- Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
- Remove chops, top with cheese and keep warm in oven until melted.
- Serve immediateley.
Nutrition Facts : Calories 412.1, Fat 20.7, SaturatedFat 5.8, Cholesterol 22.8, Sodium 286.2, Carbohydrate 35.8, Fiber 3.2, Sugar 5.7, Protein 11.6
MARINATED LAMB SHOULDER CHOPS
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
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