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A hand holding off a piece of cooked lamb shoulder chops over the plate of rice and lamb

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.
    A hand holding a simple lamb seasoning in a bowl made of salt, pepper, oregano and nutmeg
  3. Sear the lamb chops in the pan for 2 minutes per side until golden.
    two lamb shoulder chops in a heavy duty pan searing on high heat
  4. Repeat until all the chops are seared.
    All the lamb shoulder chops seared and ready on a baking sheet
  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.
    onions and garlic sauteeing in the same heavy duty pot
  7. Add in the tomatoes after 3 minutes when the onions have softened.
    A hand holding some cherry tomatoes in a cup to add to the onion mixture
  8. Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.
    the seared lamb chops going back into the pan with the onions and tomatoes and stock to cook
  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.
    cooked and fall off the ban tender lamb shoulder chops
  10. Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice.
    A hand holding a cup of rice adding it to the pan of the cooked lamb shoulder chops along with stock
  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.
    Fully cooked lamb shoulder chops and rice in the large pot ready to garnish and serve
  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.
    A plate of lamb shoulder chops cooked with rice and served for a one pot meal

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.