These Pan Fried Lamb Chops are a quick and satisfying dinner that can go with a range of different cuisines and flavors, from Asian to Mediterranean. They’re nothing fancy, just 2 seasoning ingredients—salt and cumin—and they’re done in 15 minutes! No prep or marinating required.
Cumin is a classic spice pairing for lamb, across multiple cultures, for a reason! It’s delicious.
Why Lamb Shoulder Chops Are My Favorite Cut
When you think of lamb chops, you may first think of lamb rib chops—the chops that come from a rack of lamb, which has always been a fancy and very expensive cut of meat. Another common cut is lamb loin chops, which look like a tiny T-bone steak, another prized—and pricey—cut.
But I’ve always been partial to lamb shoulder chops. I used to cook them all the time when I was commuting back and forth between New Jersey and New York City when the girls were young.
I remember back in those days (the 90s and early 2000’s), you could buy lamb shoulder chops for $2.79/pound, so 4 chops were about $5.00, a bargain for feeding our young family of four.
Nowadays, they are $8.99 per pound. (I’ve certainly noticed that others have realized how tasty they are!) That said, lamb rib or loin chops today can be upwards of $20-$30 a pound! In the end, lamb shoulder chops are still pretty reasonable for this fancy “knife and fork” meal.
I also like them because they have a nice amount of marbling and flavor. We like searing them over high heat in a pan, and they’re just as delicious as any expensive lamb entree!
Try Our Beijing-style Lamb Chuan(r)
Lamb shoulder chops are also the cut of lamb we use in Kaitlin’s Beijing-style lamb chuan (pronounced “chuar” if you’re factoring in the Beijing accent), because they’re inexpensive, accessible, and have great marbling to them.
How Long Do Lamb Shoulder Chops Take to Cook?
These lamb shoulder chops will cook in about 10 minutes for a medium yet juicy result. If you prefer the lamb chops more well done, you can aim for a total cook time of about 12 minutes. If your chops are thicker, they will need more time to cook.
While lamb is often considered best when medium rare, these lamb shoulder chops are delicious when cooked to medium. They’re more forgiving, as they’re well marbled.
Not only that, cooking them to medium also gives you more time to render down the fat in them, giving them more flavor. A well-seasoned and well-seared bit of fat is incredibly delicious on these chops, and is the secret to any great Beijing lamb skewer that’s generously seasoned with salt, cumin, fennel, and chili flakes.
I remember I helped Bill coordinate a team-building group outing for the people he worked with in Beijing. He thought it’d be a good idea to serve roasted lamb chops, since they’re a little bit fancy, and lamb is popular in Northern China.
I did warn him that Chinese people prefer their lamb fully cooked through, with no hint of pink. But he used his American standards and prepared the lamb chops to a medium rare in the oven. I watched half-eaten pink chops end up in the garbage! What a lesson that was—you have to know who you’re serving!
These days, we have similar feelings about beef. Fattier cuts of beef are actually delicious cooked to medium, as there’s more time for the fat to render out and flavor the meat. The same goes for these lamb shoulder chops. They’ll still be tender and juicy!
Lamb Shoulder Chops Recipe Instructions
Rinse off the lamb shoulder chops, paying attention in particular to the bones (you’ll want to rinse off any shards that may have come loose in the cutting process) and pat dry. Measure out your cumin powder and salt, and set aside in separate small bowls.
Preheat a large cast iron, stainless steel, or carbon steel skillet until very hot (a small splash of water should bubble and dance around the pan before quickly evaporating). Add oil to coat the bottom of the pan.
Add the chops. Immediately sprinkle half the cumin and salt evenly over the two lamb chops. Cook for 4 minutes over high heat. Flip to cook the other side for 4 minutes, and repeat with the remaining salt and cumin powder.
You will notice some bloody streaks seeping from the bones. Flip the chops 1-2 more times to cook off the blood for a couple of minutes.
The ideal total cook time is about 10 minutes for juicy lamb chops. If you prefer the lamb chops more well-done, flip the chops one more time and aim for a cook time of about 12 minutes. The cooking time will depend on both how well done you like your lamb chops and how thick they are.
Remove from the heat, and let rest under aluminum foil for 5-10 minutes before serving.
Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
Recipe
Pan-fried Lamb Shoulder Chops
Ingredients
- 1 pound lamb shoulder chops about 2 chops
- 2 teaspoons neutral oil
- 2 teaspoons cumin powder
- ½ – ¾ teaspoon sea salt we used ¾ teaspoon
Instructions
- Rinse off the lamb shoulder chops and pat dry. Measure out your cumin and salt, and set aside in separate bowls.
- Preheat a large cast iron, stainless steel, or carbon steel skillet until very hot (a small splash of water should bubble and dance around the pan before evaporating). Add oil to coat the bottom of the pan.
- Add the chops, and evenly sprinkle on half the cumin and salt. Cook for 4 minutes over high heat. Flip and repeat with the remaining salt and cumin. Cook for another 4 minutes.
- You will notice some bloody streaks seeping from the bones. Flip the chops 1-2 more times to cook off the blood for a couple of minutes. The ideal total cook time is about 10 minutes for juicy lamb chops. If you prefer the lamb chops more well-done, flip the chops one more time and aim for a cook time of about 12 minutes. The cooking time will depend on both how well done you like your lamb chops and how thick they are.
- Remove from the heat, and let rest under aluminum foil for 5-10 minutes before serving.
