Pan-fried Lamb Shoulder Chops
This is our favorite way to cook Lamb Shoulder Chops. Done in 15 minutes, no prep needed, with just 4 ingredients. They're juicy and so tasty!
Servings: 2
Calories: 422kcal
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.
Nutrition
Calories: 422kcal | Carbohydrates: 1g | Protein: 56g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 718mg | Potassium: 750mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 6mg