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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    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.
    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!
    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!
    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.
    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.
    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.
    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!
    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!
    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.
    This marinade makes for delicious, tender lamb chops. The ingredients are ones that I normally have on hand so it didn't require an extra trip to the store. My entire famliy loved these chops- even my picky 9-year-old. Absolutely delcious!i
    This marinade was SO tasty! I agree you do need to braise the blade-cut chops, but if you use the round-bone cut, they are GREAT!!!
    I'm not sure what the earlier reviewer was doing wrong (shoe leather, must be braised, etc.), but following this recipe resulted in meat that was like butter and retained that distinctive lamb flavor.
     I skipped using my slightly-craptastic grill pan and switched up to my trusty Lodge 10-inch cast iron pan, so what I lost out on the pretty hash marks I got back in pure, even, hot hot heat?.
     The meat was splendid, the marinade obviously doing it's job, with great flavor from what was easy prep for a weeknight meal. Roasted a side of rosemary-seasoned red skin potatoes and made a quick batch of spinach to round out the meal.
     Now...I can't imagine how good these might be right off the grill...
     Kudos to the Food Network Kitchens for helping this rookie cook do something with a cut he picked up on a whim.
    I used this marinade recipe for 2 lamb leg steaks. After adjusting the recipe for 2 rather than 4 steaks and marinating for 1 hour, I browned the steaks in a hot skillet and a drizzle of olive oil. After browning, I reduced the heat for about 12 minutes, turning once, and the result was great! We don't eat lamb often although we like it, but this recipe is a keeper and we will be eating lamb more often in the future.
    I have cooked them many times and they are inedably tough if not braised. yu can not have eaten these cooked the way you reccommend. I saw a similar recipe in the NYTs and could not believe it.
    I prepared this for the first time tonight for my boyfriend (who doesn't like lamb) and we both LOVED it! It's totally hassle free, the marinade suits the meat, it was wonderful!
    lamb shoulder was very tasty and tender.
    The recipe was simple from prep thru cook. The lamb was tender and delicious. Highly recommend to all cooks.
    We made this recipe on New Years Eve on a whim and it was awesome. We will be making it over and over again.
    Simple and consistent recipe for an inexpensive cut of lamb. I used more rosemary and grilled the second side for a minute longer (so 3 min instead of 2), and they turned out a perfect medium.
    Very easy and delectable! My husband was absolutely blown away!
    It was a nice recipe to make. I didn't have grainy mustard so I used Dijon mustard. Turned out quite well regardless. Would make it again for sure!
    This recipe was so tasty, I thought the mustard would overpower it but it didn't, it was perfect- I pan fried in in a little olive oil, I'd for sure make it again, a very light dish, but filling.
    I use this with all cuts of lamb. It is so flavorful and you always have most of the ingredients.
    This is a really good recipe for an inexpensive cut of meat. I make my marinade the night before, and before work I add the chops. Quick grill or pan saute when I get home. Nice tangy flavor.
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