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    Home » Dinner » Lamb Shoulder Chops

    Published: Nov 29, 2020 · Modified: Aug 19, 2021 by Alla · Leave a Comment

    Lamb Shoulder Chops

    Jump to Recipe

    Are you looking for new ways to prepare lamb? This delicious recipe breaks down How to Cook Lamb Shoulder Chops in 5 simple steps. This easy preparation of braised lamb is vibrant, full of flavor, and can be made on the stovetop or in the oven.

    braised lamb blade chops with mint and pomegranates

    My family, comprised mostly of carnivores (including the little one), are partial to lamb. As a result, I am always looking for alternative and more economical cuts since lamb loin and rib chops can get expensive. The local Whole Foods market had lamb shoulder chops on sale. I haven't paid much attention to this cut before, so I was eager to experiment and come up with something simple yet delicious.

    First, let's talk about the two shoulder chop cuts: The Blade Chop and the Arm Chop. Both resemble steaks. They are well-marbled, which gives them a ton of flavor. The most basic and quickest way to prepare shoulder chops include grilling, pan searing, or broiling. Keep in mind, the shoulder cut has more connective tissue; therefore, it can be tough and hard to chew. For this reason, I prefer to braise the lamb shoulder chops, to get that falling-off-the-bone, tender result. 

    Furthermore, lamb has a distinct taste and stands up well to assertive seasonings and flavors. Bold spices like rosemary and the robust flavors of pomegranate molasses are a great pairing to the lamb. These are well balanced by the acidity from the oranges, which also gives a nice tang to the overall dish.

    JUMP TO >
    1. HOW TO COOK LAMB SHOULDER CHOPS
    2. INGREDIENTS
    3. STEP BY STEP PROCESS
    4. SERVING SUGGESTIONS
    5. Lamb Shoulder Chops

    HOW TO COOK LAMB SHOULDER CHOPS

    Lamb shoulders chops are a great inexpensive option for meat lovers. The steaks are typically cut one-inch thick and can be grilled, seared, or braised in the oven or stovetop. In this recipe, we will first sear the chops on the stovetop, and then braise them in the oven.

    INGREDIENTS

    plate with oranges, garlic and herbs
    • lamb shoulder chops - Arm chop or Blade chops are fine
    • Herbes de Provence seasoning and salt
    • garlic
    • oranges (both zest and juice)
    • pomegranate molasses (if you can't find any at your local grocery store, swap with balsamic vinegar. Alternatively, you can find them online. This is the one used in this recipe, and here is an organic option with just two ingredients.
    • fresh rosemary (optional)
    • water or stock
    • fresh parsley (optional)
    • fresh mint or cilantro (optional)
    • pomegranate seeds (optional)

    STEP BY STEP PROCESS

    lamb shoulder blade chops seasoned

    1| Season the meat

    Season the lamb with salt and Herbes de Provence. If you don't have Herbes de Provence seasoning, feel free to use dried thyme and/or rosemary.

    2| Brown the meat

    shoulder chops in dutch oven

    Start by heating a dutch oven or a cast-iron braiser over medium-high heat for about 2 minutes. Drizzle avocado or olive oil, just enough to coat the pan. Place each shoulder chop in the pan, don't overcrowd, and cook without turning until browned, about 3 to 4 minutes per side. Remove to a plate and repeat with the second batch. You can also speed up this process by searing the other chops at the same time, in a second pan. I used this cast-iron skillet for my second pan.

    lamb shoulder chops cooking on cast iron skillet

    3| Preheat oven

    Preheat oven to 300º F.

    4| Aromatics and making the sauce

    In the dutch oven or a pan with a lid (I used the same dutch oven I seared the meat in), add garlic, fresh rosemary, and orange zest to the pan and cook for 1 - 2 minutes.

    orange zest, rosemary and chopped garlic on cutting board

    Pour orange juice and pomegranate molasses. Transfer the meat from the plate back into the pot, including any juices accumulated on the plate. Add water or stock, just enough to cover the chops about ⅔ of the way, and combine with a spatula. Add parsley for extra flavoring. Turn down the heat to medium and allow the liquid to get to a gentle boil. Close the lid and transfer the entire dutch oven/pot to the preheated oven.

    red dutch oven with braised lamb in liquid
    lamb shoulder chops braising in dutch oven

    5| Cooking and final touches

    Cook for about 1.5 to 2 hours or until the meat is tender and almost falling apart. Check halfway to make sure there is enough liquid.

    Also, don't be alarmed if the meat looks dark coming out of the oven.

    Another option is to cook on the stovetop and skip the oven all together. Just reduce the heat to a simmer and cook for about 1.5 to 2 hours. Periodically, check to make sure there is enough liquid, and add more if necessary.

    SERVING SUGGESTIONS

    The braised lamb shoulder chops are delicious over mashed potatoes, or with a side of rice or quinoa.

    Garnish with pomegranates seeds and some fresh mint, or another fresh herb of choice, just before serving.

    plate with lamb shoulder chops spoon and pomegranate

    More recipes to enjoy

    Moroccan Chicken Stew
    Braised Beef Short Ribs (Dutch Oven)
    Carrot Ginger Soup (Vegan, Dairy Free, Paleo)

    Ultimately, if you try this recipe, I would love to hear about it! Be sure to leave a comment and/or give this recipe a rating! And if you snapped some photos, tag and share them with me on Instagram.

    dish with braised lamb shoulder chops

    Lamb Shoulder Chops

    This delicious braised lamb recipe features the balanced tastes of pomegranate, oranges, and fresh herbs. And an easy step by step process for tender meat.
    Print Pin Rate
    Prep Time: 30 mins
    Cook Time: 2 hrs
    Total Time: 2 hrs 30 mins
    Servings: 4

    Ingredients

    • 4 - 6 pieces lamb shoulder chops, blade or arm chops
    • 2 teaspoon salt
    • 2 teaspoon Herbes de Provence seasoning
    • 1 tablespoon avocado or olive oil
    • 4-5 garlic cloves, peeled and crushed
    • 2 large oranges, 1 zested and both juiced
    • 2 tablespoon pomegranate molasses, can swap with balsamic vinegar
    • 1 sprig fresh rosemary, optional
    • 1 cup water or stock
    • fresh parsley, optional

    For Garnish

    • fresh mint / cilantro
    • pomegranate seeds

    Instructions

    • Season lamb with salt and Herbes de Provence.
    • Heat a dutch oven or a braiser pot over medium-high heat for about 2 minutes or until hot. Drizzle avocado oil or olive oil, just enough to coat the pan. Place each shoulder chop in the pan and cook without moving until browned, about 3 to 4 minutes per side. Remove to a plate and repeat with a second batch. Alternatively, use another skillet or pan to sear chops simultaneously, speeding up the process.
    • Preheat oven to 300º F
    • In the dutch oven or a pan with a lid (can use the same dutch oven the meat was seared in), add garlic, fresh rosemary, and orange zest to the pan and cook for 1 – 2 minutes. Pour orange juice and pomegranate molasses. Transfer the meat from the plate back into the pot, including any juices accumulated on the plate. Add water or stock, just enough to cover the chops about ⅔ of the way. Add parsley for extra flavoring. Turn down the heat to medium and allow the liquid to get to a gentle boil. Close the lid and transfer the entire dutch oven/pot into the preheated oven.
    • Cook for about 1.5 to 2 hours or until meat is fork tender. Check halfway to make sure there is enough liquid.

    Notes

    Garnish with fresh herbs like mint or cilantro and pomegranate seeds
    Serve over mashed potatoes, or with a side of rice or quinoa.

    Tools and Specialty Ingredients

    Dutch Oven
    Cast iron skillet
    Spatula
    Tongs
    Did you make this recipe?I'd love to see your creation! Snap a photo, tag @mintykitchen on Instagram and use hashtag #mintykitchen

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    Hi! I’m Alla, the creator, photographer, and chief tester behind Minty Kitchen. I’m passionate about wholesome and healthy food and helping those with dietary restrictions and food allergies. My ultimate goal is to help you Eat Good to Feel Good. I know firsthand how challenging it is to live with food sensitivities and allergies. As a result, I design recipes that align with dietary needs and food allergies, share cooking tips and products I discovered that have helped me on my journey.

    More about me →

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