Cast Iron Lamb Shoulder Chops
These rosemary butter lamb shoulder chops are delicious and juicy. They have a slight gamey taste and are perfect for a cozy dinner. Lamb shoulder chops are full of rich flavors that make your mouth water.
Servings: 2 People
Calories: 545kcal
Equipment
Ingredients
- 2 lamb chops 3/4 of an inch thick
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 4 tablespoons butter
- 1 sprig of fresh rosemary
- 2 cloves crushed garlic
Instructions
- Take the lamb chops out of the fridge 30 minutes prior to bring to room temperature.
- Pat them dry with paper towels.
- Heat oil in a cast iron skillet over medium-high heat until it is very hot – you'll start to see a little smoke, then you'll know its ready.
- Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- Sear the lamb chops for about 2 minutes or until a nice, thick crust develops. Then, Carefully flip with tongs.
- Leave the chops to sear on the second side for about a minute, then push them to one side and toss in butter, garlic and rosemary. Be careful, as it may splatter.
- As soon as the butter is melted, continuously spoon the butter over the chops until it’s cooked to your liking. Usually about 2-3 minutes total on the second side. I also like to sear the edges of the chops as well.
- Transfer steak to a plate and tent loosely with foil to rest for 5 minutes.
Notes
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Be sure to adjust cooking times accordingly depending on the size of your lamb chops.