Easy recipe for Herb Crusted Lamb Shoulder Chop: 4 steps
Craving a flavorful dinner? This juicy Herb Crusted Lamb Shoulder Chop recipe is easy, tender, and pan-seared to perfection. Learn how
Ingredients
- 4 lamb shoulder chops about 1-inch thick, approx. 1.5 lbs total
- 2 tbsp olive oil
- 1 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.5 cup panko breadcrumbs
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves only, finely chopped
- 2 cloves garlic minced
- 2 tbsp Dijon mustard
Instructions
- Step 1: Prepare the Lamb and Herb Crust. Pat the lamb chops completely dry with paper towels. Season both sides generously with salt and pepper. In a shallow dish or small bowl, combine the panko breadcrumbs, chopped rosemary, thyme, and minced garlic. Mix well. Brush a thin, even layer of Dijon mustard over all sides of each lamb chop. Press each mustard-coated chop firmly into the breadcrumb mixture, ensuring a thick crust adheres to all sides.
- Step 2: Sear the Lamb Chops. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, carefully place the crusted lamb chops in the pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 3-4 minutes on the first side without moving them, until a deep golden-brown crust has formed.
- Step 3: Cook to Desired Doneness. Flip the chops and sear the other side for another 3 minutes. Reduce the heat to medium and continue to cook, flipping occasionally, for another 4-8 minutes depending on the thickness of your chops and your preferred level of doneness. For a perfect medium-rare, the internal temperature should read 135°F (57°C) on a meat thermometer.
- Step 4: Rest and Serve. Immediately remove the lamb chops from the skillet and transfer them to a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This critical step allows the juices to redistribute throughout the meat, guaranteeing a tender and moist result. Serve whole or sliced against the grain.
Notes
Chef's Tip: Ensure the lamb chops are at room temperature for about 20-30 minutes before cooking for a more even cook.
Variations: Feel free to add other herbs like fresh parsley or a pinch of red pepper flakes to the crust for extra flavor. A squeeze of fresh lemon juice over the chops just before serving can brighten the flavors.
Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain the crust's texture.
