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    Home » Recipes » Main Dishes » Broiled Lamb Shoulder Chops

    Broiled Lamb Shoulder Chops

    Published: May 7, 2014 · Last updated: Jan 26, 2021 by Marissa · As an Amazon Associate I earn from qualifying purchases.

    678 shares
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    Lamb shoulder chops in a baking dish.

    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).

    A plate of raw lamb chops surrounded by oil, lemon, and spices.

    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.

    Seasoned lamb chops on a baking dish.

    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.

    Cut lemon on a cutting board.

    After ten minutes, the chops are done! I squeezed fresh lemon over them and stuffed my face. Easy peasy.

    Lamb shoulder chops in a baking dish.

    Lamb shoulder chops in a baking dish.

    Broiled Lamb Shoulder Chops

    4.06 from 56 votes
    Print Pin Rate
    Course: Main Dish
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Author: Marissa

    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.

    Notes

    I almost always cook with Greek oregano because it has a stronger aroma and flavor than other types. That said, it can also make a dish bitter if you use too much!
    Cooking five minutes per side is for medium rare, though if the cut is on the thinner side, it would be cooked closer to medium.
    While this is a broiler recipe, these chops are just as delicious on the grill and I highly recommend them that way too!
    Did you make this recipe?Mention @omgfoodblog and hashtag it #omgfoodblog!
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    Reader Interactions

    Comments

    1. Dorothy Dunton says

      June 30, 2015 at 8:36 pm

      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!

      Reply
      • Marissa @ omgfood says

        June 30, 2015 at 9:46 pm

        That lamb marsala sounds quite tasty! I agree that these cuts have become fashionable and popular. They're so gooooooood.

        Reply
    2. Colette says

      November 08, 2015 at 2:59 pm

      Hi, thanks for sharing! What doneness does this cooking time give?

      Reply
      • Marissa @ OMG FOOD says

        November 08, 2015 at 11:46 pm

        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

        Reply
    3. Rhonda Watters says

      December 12, 2015 at 7:33 pm

      5 stars
      How thick should shoulder chops be? I just killed 2 lambs and need to tell the butcher. Thanks! Rhonda

      Reply
      • Marissa @ OMG FOOD says

        December 13, 2015 at 3:57 pm

        Hi Rhonda! The shoulder chops I get are usually 3/4 to 1 inch thick. I hope that helps!

        Reply
    4. Fahd Syed says

      December 02, 2016 at 9:28 pm

      Hey Marissa,
      How long do you rest the cooked lamb? Recipe doesn't mention it.
      Going to try this now.

      Reply
      • Marissa @ OMGfood says

        December 04, 2016 at 9:37 pm

        Hi Fahd,

        Thanks for catching that! I just updated the recipe with the info. I normally let it rest for 5-10 minutes.

        Reply
    5. Debbie C. says

      February 15, 2017 at 7:29 pm

      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."

      Reply
    6. Zoe says

      March 04, 2017 at 3:20 pm

      Should I broil the lamb on the middle or top rack of my oven. I'm 19 and I've never maDr lamb before.

      Reply
      • Marissa @ OMGfood says

        March 07, 2017 at 9:32 am

        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!

        Reply
        • Crissy says

          September 29, 2018 at 9:10 pm

          I broiled an inch from broiler ... it was perfect. Guess it depends on the broiler.

          Reply
          • Christina Van Ingen says

            March 03, 2019 at 8:39 pm

            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

            Reply
            • Marissa @ OMGfood says

              March 05, 2019 at 2:13 pm

              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.

    7. Philip says

      May 30, 2018 at 10:42 pm

      5 stars
      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....

      Reply
      • Marissa @ OMGfood says

        June 03, 2018 at 11:34 am

        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!

        Reply
    8. Amanda Hunter says

      August 18, 2018 at 8:16 pm

      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

      Reply
      • Marissa @ OMGfood says

        August 19, 2018 at 9:25 pm

        So glad you enjoyed them, Amanda! Love the addition of garlic and other spices. 😀

        Reply
    9. Crissy says

      September 29, 2018 at 9:06 pm

      5 stars
      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!

      Reply
      • Zachary Wilson says

        January 23, 2019 at 8:36 pm

        5 stars
        What do you do differently if you put it on the grill

        Reply
        • Marissa @ OMGfood says

          February 19, 2019 at 6:11 pm

          Hi Zachary! I go for medium-high heat and cook 4-6 minutes per side, depending on thickness. I hope this helps!

          Reply
    10. Panyiotis says

      February 24, 2019 at 7:39 pm

      4 stars
      Love this recipe but the Greek side of me wants to add garlic! Lol

      Reply
      • Marissa @ OMGfood says

        March 05, 2019 at 2:15 pm

        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!

        Reply
    11. Maggie says

      March 23, 2019 at 4:06 pm

      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.

      Reply
    12. Katie says

      December 05, 2021 at 7:09 pm

      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.

      Reply
      • Marissa @ OMGfood says

        January 04, 2022 at 9:58 am

        This brings me so much joy, thanks for sharing Katie! Hope you had a great holiday season – Happy New Year!

        Reply
    13. LisaM says

      March 26, 2022 at 2:53 pm

      Do you get the lamb to room temp.? (I believe that's about 20 minutes if you do)

      Reply
    14. Valerie says

      June 11, 2022 at 8:36 am

      Absolutely delicious! Simple to make and completely satisfying!

      Reply

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