I love lamb.
Growing up, lamb was a staple in my family's home. It may or may not have anything to do with being Greek. Either way, both of my parents knew how to cook up a tasty dish.
Although, my mom could never make a simple box of mac and cheese for some reason. I think the idea of just adding a cheese pouch to cooked pasta was too easy, so she added her own seasonings to mix it up a bit.
It didn't always turn out well. ¯\_(ツ)_/¯
However, ask her to whip up a complicated Greek dish that takes hours to make? No problem! And it will taste damn good, too.
Going back to what's important here, this post is all about tasty, broiled lamb shoulder chops! I sometimes think shoulder chops don't get enough love as a leg or rack of lamb might get - which is crazy to me because they're rather inexpensive compared to other cuts and if you cook them right, you've got yourself a kick-ass meal!
I almost always have lamb shoulder chops in my freezer. They're great for braising, but also do really well on the grill or under the broiler! These are especially a lifesaver when I'm feeling tired after a long day at work.
As much as I love cooking, there are some nights I don't want to deal with anything that would take up a lot of hands-on time or take longer than thirty minutes to make. Broiling them means I have food on my plate in less than fifteen minutes, usually accompanied by a giant salad or sauteed greens. Yum!
My go-to seasoning for something fast and delicious is a simple mixture of salt, pepper, and Greek oregano with olive oil and lemon. It's so tasty and versatile; I use it as a dressing on salads and pretty much all meats and fish. I also use it as a marinade!
I should mention I use different olive oils depending on the food. For dressings alone, I use extra virgin. If I'm cooking with it, I go with a light olive oil. There are some dishes I use extra virgin for cooking (like shrimp scampi, for one example), but it has to be at a very low heat. We're going to use extra light olive oil for this recipe.
Here's what I did for the broiled lamb shoulder chops:
I turned the broiler on high and gathered all the ingredients. I rubbed the chops with olive oil and seasoned them with salt, pepper, and oregano (save the lemon for after it's cooked).
The hard part is over. I placed my chops in the broiler pan (I use this one) and threw them under the broiler, five minutes per side.
While the chops were broiling, I got my lemon ready. For two chops, I use a quarter of a lemon. If the lemon happens to be on the smaller side, like a Meyer lemon, I'll use half.
After ten minutes, the chops are done! I squeezed fresh lemon over them and stuffed my face. Easy peasy.
📖 Recipe
Ingredients
- 2 lamb shoulder chops
- ½ tablespoon light olive oil
- kosher salt to taste
- freshly ground black pepper
- 1 teaspoon dried Greek oregano
- 2 lemon wedges
Instructions
- Turn broiler on high and line the broiler pan with aluminum foil for easy clean-up.
- Put the chops on a plate or in a large bowl and pat dry with a paper towel. Then rub with olive oil. Season both sides with salt, black pepper, and oregano.
- Add the chops to the pan and place about 5 inches away from the heat source. Broil for five minutes per side for medium rare.*
- Take the chops out of the broiler and let them rest for 5-10 minutes.
- Squeeze lemons over them and serve.
Hi Marissa! I totally agree with you that shoulder chops are underrated! I make a lamb Marsala that is quite a "fancy" dish, but so simple. I think these days the lesser cuts of meat have become fashionable (short ribs, shanks, chuck roast), but I've always cooked with them because they are so flavorful!
That lamb marsala sounds quite tasty! I agree that these cuts have become fashionable and popular. They're so gooooooood.
Hi, thanks for sharing! What doneness does this cooking time give?
Hi Colette - thanks for stopping by! This is for medium to medium-rare. I didn't realize I missed that part out! Will update the recipe with it now.:D
How thick should shoulder chops be? I just killed 2 lambs and need to tell the butcher. Thanks! Rhonda
Hi Rhonda! The shoulder chops I get are usually 3/4 to 1 inch thick. I hope that helps!
Hey Marissa,
How long do you rest the cooked lamb? Recipe doesn't mention it.
Going to try this now.
Hi Fahd,
Thanks for catching that! I just updated the recipe with the info. I normally let it rest for 5-10 minutes.
Marissa, just caught this online and I am a garlic lover that goes way back, oops, almost gave my age away. Gonna definitely check this out. It sounds "yummy for the tummy."
Should I broil the lamb on the middle or top rack of my oven. I'm 19 and I've never maDr lamb before.
Hi Zoe! Each broiler is different, but I'm inclined to say middle rack. You want about 5 inches of space between the lamb and the broiler. Hope that helps!
I broiled an inch from broiler ... it was perfect. Guess it depends on the broiler.
I put it in my broiler (which is the top mini oven) and after 5 mins the lamb caught on fire. Once the fire died down it was slightly chair broiled and tasted so yummy. But...fire is bad. How can I avoid this? The actual LAMB was on fire.
Chrissy
Oh my goodness, Christina, what a scary incident! Was the lamb very close to the burner in your mini oven or do you have room to play with space? I always place the food about 5 inches below the burner. I'd also suggest making sure the meat is completely patted dry before seasoning with the oil. I'm glad the food still came out yummy, but yes, fire IS bad. 😬 I've updated the recipes instructions to include these tips.
Just tried this recipe and it's delicious! So simple too.
Can't wait to try more of your recipes. I think Roasted Asparagus with Feta is next, or maybe Lamb Burgers With Kasseri Cheese, or maybe Steak Sandwich With Lemon Basil Mayo, or maybe....
So glad you enjoyed it, Philip! These shoulder chops are definitely one of my favorites on the blog. Let me know if/when you try some of the others!
These were awesome. I used a but of seasoned salt and a Canadian bulkbarn Greek spice along with garlic and pepper. I broiled mine on top shelf for 5 mins aside and they ended up a perfect medium. Bew Zealand or Ontario lamb is key
So glad you enjoyed them, Amanda! Love the addition of garlic and other spices. 😀
Perfect recipe ... I bought lamb from Food 4 Less ... 2 shoulder blade steaks, from New Zealand & Grass fed.
Used your recipe ... yummy! First time I’ve ever cooked lamb ... my mom would serve to us as kids, now it’s my turn to serve to her and her 87 year old twin sister.
Thanks again for fantastic recipe!
What do you do differently if you put it on the grill
Hi Zachary! I go for medium-high heat and cook 4-6 minutes per side, depending on thickness. I hope this helps!
Love this recipe but the Greek side of me wants to add garlic! Lol
There are no rules here! Garlic is always a great addition and the best thing about recipes is you get to add whatever you'd like. 😀 I just love the simplicity that something so good can come out of so few ingredients that involves little prep. Cheers, friend!
Oh this was amazing. And easy. And to think I can probably cook myself a chop with some roast veggies and a glass of wine for less than a combo meal at a fast food joint.
This is a favorite recipe in our house. I asked my husband recently what was the favorite thing that I cook and he said these. I buy the little lamb chops from Costco and they come out perfect every time. Thank you for sharing.
This brings me so much joy, thanks for sharing Katie! Hope you had a great holiday season – Happy New Year!
Do you get the lamb to room temp.? (I believe that's about 20 minutes if you do)
Absolutely delicious! Simple to make and completely satisfying!
I LOVE LOVE LOVE this recipe. I think I've made it about a zillion times now, with and without the lemon. Super simple with loads of great flavor. I love to make extra for leftovers. I wrap them in a pan "toasted" soft tortilla (street taco) and top with a cucumber and red onion creamy "salad". YUM. Thank you for sharing. Bravo.