Lamb Shoulder Chop Recipe

If you’re looking for a festive and delicious meal, try this one pot Lamb Shoulder Chops Recipe with Rice. It’s an easy, comforting and a crowd pleaser meal. The Lamb Shoulder Chops are my favorite cut for this recipe. 

Today’s delicious recipe is in partnership with the American Lamb Board. They are your resource for everything you need to know about American Lamb!

I’m excited to share this one pot wonder with you today! This lamb shoulder chops recipe is not just for the Holidays, but it’s a great all year round meal that’s so hearty and satisfying. 

You can probably guess that Lamb will always find its way on my table every Holiday and with every special event, and I love that I can share that with you! There are a few of you guys that have adapted eating more lamb over time and this makes me so happy! 🙂

Lamb Shoulder Chops

While we’re talking about lamb, have you tried this cut—the lamb shoulder chops? It’s basically chops of the shoulder cut in the sheep.

I always ask my butcher to cut about one inch thick chops of the lamb shoulder piece. You can choose a thicker or thinner cut, however for this recipe, 1 inch is ideal. 

If you’re looking to roast a whole shoulder, you can’t miss this Roast Lamb Shoulder Recipe . It’s an old family recipe from my friend’s mom which is one of our favorites now!

Another large roast which you can try would be the Leg of Lamb & Mashed Potatoes or the Boneless Leg of Lamb.

This year, I’m a little overwhelmed as I took a long Thanksgiving break, so I decided to go with smaller cuts of lamb. Something like this Lamb Shanks Recipe will be on my table this year along with this lamb shoulder chops recipe. 

With all this lamb talk, the one first thing I do is ask my butcher and check that I’m buying American Lamb. 

Why American Lamb?

The quality of American lamb is unlike any other in the market, and I can assure you of that because I’ve tried them all. 

American lamb is fresh and raised locally which is definitely a contributing factor to the delicious taste. But that’s not all it is since I had the chance to visit a few local ranches. 

American farmers and ranchers are raising sheep using high standards. You taste the quality of work and the amount of love these ranchers put in everyday when you buy American lamb. And you’ll be supporting so many families when you buy local!

I choose American lamb because of the distinct flavor and butteriness. So if you’re experimenting with adding more lamb to your diet, make sure you buy the best!

How to Cook Lamb Shoulder

Once the shoulder chops are seasoned with a simple salt, pepper, oregano and allspice blend, it’s time to sear.

Use a heavy duty pan, and you can choose butter or oil here I picked butter. This is 5.5 quart pan which is perfect for this recipe and feeds 6 people easily.

Make sure to sear the lamb shoulder chops well for 2 minutes on each side until the crust is golden. Don’t try to overcrowd the pan because you’ll miss on that sear!

Once all the lamb chops are seared, transfer the chops to a baking sheet or large plate. And you’ll continue using the same pot that has all the lamb drippings—don’t wash that off!

Now you’ll add in the onions, garlic and herbs to the same pot to create the base of the meal.

Once softened, you’ll add in some canned cherry tomatoes with the juices. I prefer cherry tomatoes since they’re sweeter and more flavorful, however you can very much add diced or whole Roma tomatoes. 

You’ll need to cook that for just a minute over medium high heat before adding the lamb shoulder chops back with some stock. You can also opt to add in some red wine to braise the lamb. 

Once this boils, you’ll lower the heat for the lamb to cook well.

The lamb shoulder chops will look so tender but not fall off the bone soft just yet! At that point you want to add in some extra tomato juice and the rice. 

I love to add in whole spices like cinnamon sticks and green chillies (skip if you don’t prefer any spice) with the rice but that’s optional. Make sure you season the rice mixture and that should be good enough if you don’t go for the whole spice.

Now the rice will cook beautifully with the lamb, the spice, the seasoning, the tomatoes, and it will be just perfect! The lamb should be cooked to a minimum internal temperature of 145 degrees with a 3 minute rest.

How to Serve Lamb Shoulder Chops

Now that the whole meal is done, lamb and rice and all it’s time to serve! 

You can absolutely cook the shoulder chops and serve them with your favorite side dishes. Mashed potatoes is a great one if you don’t feel like proceeding with the rice steps. However, I really urge you to try and make this one pot wonder—it’s delicious!

Best way to serve this lamb shoulder chops recipe is with a side of salad, a cool yogurt sauce, some pickles, olives and

Now ENJOY!!

Lamb Shoulder Chops Recipe Tips

• Ask your butcher for American Lamb, make sure that you’re buying the freshest tastiest lamb for this recipe.
• The ideal thickness of the chop for this recipe should be 1 inch.
• When searing the lamb shoulder chops, make sure you don’t over crowd your pan.
• A heavy duty cast iron or pot is ideal for this recipe, the size I used is 5.5 quart.
• Don’t wash the lamb drippings off the post once the lamb is seared, this will add more flavor to the rice and recipe.
• The type of rice that works best is long grain rice for this recipe. 
• A slow cooker could be used for this recipe, however times will vary and searing the lamb won’t be an option.
• You’ll add all the lamb ingredients and cook until soft, then add in the rice, tomato juice and spice and cook until done.
• Make sure for the lamb to cool down slightly to room temperature before serving as it will be very hot once done.
• Enjoy!

Easy Mined Lamb Recipes

Cheesy Pull Apart Bread with Lamb Crumbles

American Lamb Meatball Subs On The Grill

Smashed Potatoes With Spicy Lamb

Ultimate Lamb Kabab Platter

Jalapeño Poppers

Moroccan Lentil Soup

Ultimate Mujadara Recipe

4.92 from 12 votes

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Lamb Shoulder Chops

If you’re looking for a festive and delicious meal, try this one pot Lamb Shoulder Chops Recipe with Rice. It’s an easy, comforting and a crowd pleaser meal. The Lamb Shoulder Chops are my favorite cut for this recipe. 

Course Main Course, Main Dish

Cuisine American, Mediterranean

Keyword Beef tips and rice, holiday meal, lamb, Lamb Chops, Lamb Recipe, Lamb Shoulder, lamb shoulder chops, Lamb Shoulder Recipe, one pot meals, rice and lamb, rice pilaf

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Servings 6

Calories 314 kcal

Author Mahy

Ingredients

Lamb:

• 6-8 pieces Lamb shoulder Chops
• 1 teaspoon salt and pepper
• 1/2 teaspoon allspice
• 1 teaspoon oregano
• 1 Tablespoon butter or olive oil for searing

Sauce base:

• 1 tablespoon butter or olive oil
• 2 onions chopped
• 6 cloves garlic sliced
• 3 sprigs fresh thyme
• 1 cup canned cherry tomatoes with juice
• 2 cups stock

Rice

• 2 cups long grain rice
• 2 1/2 cups tomato juice and stock mixed in a 50:50 ratio
• 1 teaspoon salt and pepper
• 1/2 teaspoon allspice
• 1 cinnamon stick
• 1 green chillies

Garnish

• Fresh parsley
• Lemon slices
• Fresh Mint

Instructions

1. In a large 5.5 quart heavy duty pot, add the butter on medium high heat.
2. Season the lamb shoulder chops well on both sides.
   
3. Sear the lamb chops in the pan for 2 minutes per side until golden.
   
4. Repeat until all the chops are seared.
   
5. Place the seared chops on a baking sheet.
6. Make the sauce by adding the butter into the same pot and sauté the onions and garlic.
   
7. Add in the tomatoes after 3 minutes when the onions have softened.
   
8. Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.
   
9. Add in the stock and bring the post to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.
   
10. Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice.
    
11. Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.
    
12. The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.
13. Serve the meal right away garnished with mint, parsley and lemon.
    

Recipe Video

Recipe Notes

Lamb Shoulder Chops Recipe Tips

Ask your butcher for American Lamb, make sure that you’re buying the freshest tastiest lamb for this recipe.
The ideal thickness of the chop for this recipe should be 1 inch.
When searing the lamb shoulder chops, make sure you don’t over crowd your pan.
A heavy duty cast iron or pot is ideal for this recipe, the size I used is 5.5 quart.
Don’t wash the lamb drippings off the post once the lamb is seared, this will add more flavor to the rice and recipe.
The type of rice that works best is long grain rice for this recipe.
A slow cooker could be used for this recipe, however times will vary and searing the lamb won’t be an option.
You’ll add all the lamb ingredients and cook until soft, then add in the rice, tomato juice and spice and cook until done.
Make sure for the lamb to cool down slightly to room temperature before serving as it will be very hot once done.
Enjoy!

Nutrition Facts

Lamb Shoulder Chops

Amount Per Serving

Calories 314 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 1258mg55%

Potassium 506mg14%

Carbohydrates 65g22%

Fiber 4g17%

Sugar 8g9%

Protein 7g14%

Vitamin A 543IU11%

Vitamin C 20mg24%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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