Pan-Grilled Lamb Shoulder Chops

Total Time:
3 hr 26 min
3 hr
1 min
25 min

4 servings

  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Four 8- to 12-ounce lamb shoulder chops
  • Copyright 2001 Television Food Network, G.P. All rights reserved

To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.

Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.

Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.

Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Cook's note: This is the perfect workday-week recipe. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day. When you come home, you'll have ready-to-grill lamb chops waiting for you.

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4.5 25
so i want to make sure am i cooking it for 6 minutes on the first side and 2 mins on the other as seems like what directions say. From reviews people have stated 3 min's on one side, 2 on the other. i like my lamb med-medrare. also i am using a good cast iron skillet instead of the grill. thanks! item not reviewed by moderator and published
I didn't have mustards so I did mine without. I marinade them in about an hour. It still taste pretty amazing. My husband lovessss them. Definitely worth repeating. item not reviewed by moderator and published
This is almost identical to a recipe I got from Mardi Gras that I lost somehow. It makes the most perfect tasting lamb. When I use the bbq grille I soak some rosemary springs first then drop them on the coals for a little extra smokey rosemary flavor. Excellent recipe for tender flavorful grilled lamb. I have never had a tough piece of lamb with this method! item not reviewed by moderator and published
I enjoyed the recipe, but do not recommend marinating the meat more than a couple of hours. I left my chops in the marinade all night and the citrus flavor was too strong. I will do this again! item not reviewed by moderator and published
Used roundbone chops, the marinade was delicious, and the meat was tender but a little over-cooked going by the cooking times specified. Maybe my chops were thinner or my heat too high, but I would go by internal temperature next time. Also I did use a grill pan, but it is not the greatest and didn't leave me with any pretty grill marks - next time I would use a better cast iron pan instead or cook them on the grill outside. item not reviewed by moderator and published
We don't get to afford lamb much, but I found 3 chops discounted to half price so I snapped them up and ran home to find a recipe. I used what I had... substituted dried rosemary, spicy brown mustard and put the chops on the grill. The rest was pretty much per the specs. My DH cleaned his plate AND said it was delicious. That is a winner in my book. item not reviewed by moderator and published
Delicious lamb! So easy, and so yummy! My kids adore lamb, and this recipe is just perfect. Great seasoning, and allows the flavor of the lamb to shine. item not reviewed by moderator and published
This is a great recipe! If people don't like this recipe it's because they must not really like lamb. I cooked it on the grill rather than in a cast iron pan. It was fabulous! I will make this again! item not reviewed by moderator and published
Absolutely DELICIOUS!!! This recipe is a great LAMB RECIPE because it's flavorful and juicy and still keeps the LAMB flavor intact. You must try it to believe it! KUDOS TO THE ORIGINATOR! item not reviewed by moderator and published
We cook lamb so rarely I just plain couldn't remember how to do it. This is an excellent recipe for beginners or the experienced. You taste the lamb with a hint of a perfect blend of seasoning. To the anonymous review with one star: Why bother reviewing when you flat out admit you haven't actually cooked this recipe? As it turns out, the lemon juice in this recipe acts as a tenderizer (something that acidic tends to), so the result is tender lamb steak. The cooking method suggested was perfect in this recipe, and far from shoe leather, our steaks were buttery tender and tasty. You cannot go wrong with this recipe. One addition: We didn't do it on a grill pan, just a trusty cast iron skillet. 3 minutes on one side, 2 on the other. Beautiful and delicious. You will not be disappointed. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen