Lamb Shoulder Chops with Garlic and Rosemary
Hands On Time: 20 minutes
Total Time: 3 hours and 20 minutes
1 cup extra-virgin olive oil
8 cloves garlic, minced
1 (0.75-ounce) package fresh rosemary, leaves stripped and chopped
4 lamb shoulder chops
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
In a baking dish, stir together the olive oil, garlic and rosemary. Add the lamb and turn to coat. Cover and refrigerate for 3 hours.
Heat the vegetable oil in a large cast iron skillet over medium-high heat. While the skillet is heating, remove the lamb from the marinade and scrape away any minced garlic that may be stuck to the lamb. Season with salt and pepper.
Add the lamb to the hot skillet and cook until medium-rare, 4 to 5 minutes per side. Remove from the skillet and let rest for 5 to 7 minutes before serving hot.
About the recipe
Shoulder chops are a fantastic way to enjoy lamb without breaking the bank. While there is a small amount of connective tissue in the shoulder, the flavor is incredible. Marinating the meat with rosemary and garlic complements the natural flavor of the lamb. Medium-rare is the preferred doneness for lamb; anything above medium can make the meat dry and grainy.