FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Lamb Shoulder Chop Recipe
• Ingredients & Substitutions
• How To Cook Lamb Shoulder Chops
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More Easy Lamb Recipes
• My Favorite Tools For This Recipe
• Lamb Shoulder Chops Recipe card
• Recipe Reviews

My favorite way to make baked lamb chops is with rib chops, but recently all I could find were lamb shoulder chops . Of course I could have used the exact same ingredients to cook them, but I couldn’t resist making a few tweaks. Some fresh mint here, a couple extra seasonings there, and voila — it turned into this lamb shoulder chop recipe. Let’s make them together!

Why You’ll Love My Lamb Shoulder Chop Recipe

• Tender and juicy all the way – Overcooked lamb can taste a little gamey, and lamb shoulder chops in particular can be a little tough. But don’t worry, these don’t have that chewy toughness! With my easy marinade and cooking method, they turn out nice and tender.
• Rich, savory, and herby – With their higher fat content, this cut is naturally meaty and flavorful. Mediterranean flavors are always my favorite with lamb, so we’re also adding fresh herbs, lemon, and simple spices to enhance its richness.
• Easy to make – My recipe for lamb shoulder chops preps in 5 minutes and cooks in around 5 more. Hello, busy weeknight or spontaneous dinner party!
• Cost-effective, but impressive meal – Impress your friends and family with a restaurant-quality dinner that’s surprisingly affordable! I always have fun with ones like this.

Ingredients & Substitutions

Here I explain the best ingredients for cooking lamb shoulder chops, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

• Lamb Shoulder Chops – Sometimes my butcher calls these arm chops or blade chops. They don’t usually come as thick as, say, a sirloin steak , but I try to avoid super thin pieces. Look for ones that are at least 1/2 inch thick.
• Olive Oil – I used this olive oil for both the marinade and searing, but avocado oil would be a great alternative.
• Lemon Juice – Adds a bright, tangy flavor to the lamb, but more importantly, it helps to tenderize the meat. I sometimes grab bottled for a shortcut, but fresh tastes even better. You can substitute vinegar (balsamic, apple cider vinegar, or really any other kind) for a similar tenderizing effect and a different flavor.
• Garlic – I used fresh finely chopped garlic, but you can also use 2 teaspoons of jarred minced garlic if that’s what you’ve got.
• Fresh Herbs – Fresh rosemary, thyme, and fresh mint, a.k.a. my fave trifecta of herbs for lamb! Feel free to substitute dried herbs, but you’ll need 1/3 the amount of each.
• Spices – Onion powder , crushed red pepper flakes (optional but they add a nice little kick), sea salt, and black pepper.

How To Cook Lamb Shoulder Chops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the marinade. In a small bowl, mix together olive oil, lemon juice, garlic, rosemary, thyme, mint, onion powder, sea salt, black pepper, and crushed red pepper flakes.
2. Marinate the lamb. Pat the lamb shoulder chops dry with paper towels, which will help the outside sear better. Place them in a zip lock bag (or a shallow baking dish also works). Pour the marinade over them, and move them around to coat well. Let them marinate — see my notes on this below.

1. Cook to perfection. In a large cast iron skillet , heat more olive oil over medium-high heat. Add the chops and sear, flipping frequently, until they reach your desired doneness. (See my tips below!)
2. Let them rest. Transfer to a plate or cutting board, and rest before serving.

My Recipe Tips

• You can marinate for up to 24 hours. I put 30-60 minutes at a minimum so you don’t have to plan too far ahead, but if you have time to do it overnight in the fridge, your lamb shoulder chops will be even more tender! Just don’t go longer than 24 hours, or they’ll start to get mushy.
• Bring to room temperature before cooking. There’s nothing extra to do if you just marinate on the counter for up to an hour, but if you’re doing it overnight, take them out 30 minutes before cooking. This helps them cook more evenly (and also the cook time will be different if you don’t).
• Get your pan extra hot. If you add the lamb before it’s very hot, you won’t get that nice golden brown crust. That being said, as you can see by my pictures, sometimes you have to choose between the crust and the right doneness inside. How much browning I get varies for me, but the internal temperature always trumps what the outside looks like.
• Flip every 30-60 seconds. I always use this method whenever I cook steaks exclusively on the stovetop (like my ribeye steaks ), and it works equally well for lamb. Flipping often will give you that tenderness and avoids dry spots.
• Cook to medium doneness or less. I don’t recommend cooking lamb shoulder chops past medium, because after that they start to taste gamey. The cooking time can vary depending on their thickness, your pan, and your exact stovetop temperature, so I always check on them with my meat thermometer . Shoot for 120 degrees F for rare, 130 degrees F for medium-rare, or 140 degrees F for medium.
• Resting matters. This allows the juices to redistribute evenly throughout the meat, plus the internal temp will rise another 5 degrees F. It’s worth the wait for a more tender and flavorful bite!

Storage Instructions

• Store: Keep the leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: Since you can marinate lamb shoulder chops for up to 24 hours, feel free to prep a day in advance. If you want to meal prep further ahead, you can make the marinade up to 3-4 days ahead, but wait until the day before to add the meat.
• Reheat: Warm them in a skillet over medium heat, or use the oven preheated to 350 degrees F for about 10 minutes. Be careful not to overcook.
• Freeze: Wrap the meat tightly in aluminum foil or plastic wrap, then place in a zip lock bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Suggestions

Lamb shoulder chop recipes are pretty versatile, but I think their rich flavors — and particularly the garlic herb marinade I use for mine — pair particularly well with Mediterranean-inspired sides. Here are some ideas:

• Potatoes – My favorite side with these chops is Greek lemon potatoes . They have just the right amount of bright zing to balance the rich lamb, but they’re still comforting.
• Veggies – My versatile throw-in-whatever-you’ve-got oven roasted vegetables have a bit of a Mediterranean flair with their balsamic, garlic, and Italian seasoning. You can also just pick a simple veggie to make on your stovetop, like my sauteed asparagus or sauteed green beans .
• Salads – A Greek salad or Mediterranean salad make classic options here, but I’ve also served my lamb shoulder chops with a flavorful roasted vegetable salad .
• Sauces – You don’t really need them, but if you want to, my garlic aioli or tzatziki sauce are excellent with these.

More Easy Lamb Recipes

If you’re a fan of the deep flavors in this lamb shoulder chops recipe, I have more dishes you’ll love! Try one of my others next:

Lamb Shanks

Kofta Kebab

Boneless Leg of Lamb

Grilled Lamb Chops

Lamb Burgers

Oven Lamb Chops

My Favorite Tools For This Recipe

• Cast Iron Skillet – This one I used here is one of my simpler ones, but I love that it comes with a silicone handle cover.
• Meat Thermometer – So you never have to overcook your lamb (or beef or chicken, either) again! This one I use reads quickly and accurately.

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 tbsp Olive oil (divided; 5 tbsp for marinade, 1 tbsp for searing) ▢
• 1 tbsp Lemon juice ▢
• 4 cloves Garlic (minced or finely chopped) ▢
• 1 tbsp Fresh rosemary (finely chopped) ▢
• 1 tbsp Fresh thyme ▢
• 1/2 tbsp Fresh mint (finely chopped) ▢
• 2 tsp Onion powder ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/4 tsp Crushed red pepper flakes (optional) ▢
• 4 8-oz Lamb shoulder chops (1/2 inch thick) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a small bowl, combine 5 tablespoons of olive oil with the lemon juice, garlic, rosemary, thyme, mint, onion powder, sea salt, black pepper, and crushed red pepper flakes (if using). Mix until combined.
2. Pat the lamb chops dry with a paper towel. Place them in a zip lock bag and pour the marinade over them. Move them around to coat well, and marinate for 30-60 minutes at room temperature. You can marinate for longer, up to 24 hours, but let the lamb sit at room temperature for 30 minutes before cooking.
3. In a large cast iron skillet , heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lamb shoulder chops and sear for 5-7 minutes , flipping every 30-60 seconds , until they reach your desired doneness. I recommend an internal temperature of 130 degrees F (54 degrees C) for medium rare, but you can also cook to 120 degrees F for rare or 140 degrees F for medium.
4. Transfer to a plate or cutting board, and rest for 5 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 lamb shoulder chop

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lamb Shoulder Chops

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

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3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
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5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

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Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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Lamb Shoulder Chops

This juicy, tender lamb shoulder chops recipe has a quick marinade with olive oil, lemon, garlic, and herbs, then sears fast on the stovetop.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lamb-shoulder-chops/

Ingredients

• 6 tbsp Olive oil (divided; 5 tbsp for marinade, 1 tbsp for searing)
• 1 tbsp Lemon juice
• 4 cloves Garlic (minced or finely chopped)
• 1 tbsp Fresh rosemary (finely chopped)
• 1 tbsp Fresh thyme
• 1/2 tbsp Fresh mint (finely chopped)
• 2 tsp Onion powder
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 tsp Crushed red pepper flakes (optional)
• 4 8-oz Lamb shoulder chops (1/2 inch thick)

Instructions

1. In a small bowl, combine 5 tablespoons of olive oil with the lemon juice, garlic, rosemary, thyme, mint, onion powder, sea salt, black pepper, and crushed red pepper flakes (if using). Mix until combined.
2. Pat the lamb chops dry with a paper towel. Place them in a zip lock bag and pour the marinade over them. Move them around to coat well, and marinate for 30-60 minutes at room temperature. You can marinate for longer, up to 24 hours, but let the lamb sit at room temperature for 30 minutes before cooking.
3. In a large cast iron skillet , heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lamb shoulder chops and sear for 5-7 minutes , flipping every 30-60 seconds , until they reach your desired doneness. I recommend an internal temperature of 130 degrees F (54 degrees C) for medium rare, but you can also cook to 120 degrees F for rare or 140 degrees F for medium.
4. Transfer to a plate or cutting board, and rest for 5 minutes before serving.

Maya’s Recipe Notes

Serving size: 1 lamb shoulder chop

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)