Lamb Shoulder Chops - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Bone-in lamb shoulder chops: I use six large chops. Their total weight, when raw, should be about 4 pounds.

To season: Kosher salt, black pepper, garlic powder, ground cumin, and dried rosemary. I prefer garlic powder to fresh minced garlic in this recipe. It coats the chops more evenly.

The best way to vary this recipe is to experiment with different spices. I sometimes add a generous pinch of onion powder and smoked paprika.

If you like spicy food, add a pinch of cayenne, ¼ teaspoon of red pepper flakes, or ½ teaspoon of chili powder.

Lamb shoulder chops are a tough cut of meat with a large amount of connective tissue. Just like any other tough cut of meat (such as beef heart, beef tongue, or beef cheeks), they require low, slow cooking.

This makes them ideal for your slow cooker. You can't quickly pan-fry or grill them. They really do need to be cooked low and slow.

The reward for your patience? Intensely flavorful, delightfully fatty, melt-in-your-mouth meat.

The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

In a small bowl, combine the kosher salt, black pepper, garlic powder, cumin, and dried rosemary.

Place the chops in your slow cooker in three layers of two chops. Sprinkle each layer with a third of the spice mixture.

Cover and cook them on LOW for 6 hours.

This is what the chops look like when they're fully cooked. As you can see, at this point, they need to be browned:

Remove the chops to a foil-lined baking sheet. Set the oven to broil. Carefully strain the cooking juices from the slow cooker pan into a heatproof glass jar or measuring cup. You can skim the fat layer from the top with a spoon.

Briefly broil the chops to brown and crisp up the fat for 1-2 minutes. Keep an eye on them so they don't burn.

Transfer the chops to dinner plates. Serve them, if desired, with small bowls of the strained cooking juices for dipping.

Adding liquids to the slow cooker pan is unnecessary, although adding ¼ cup of water or broth is fine.

The meat will release liquids as it cooks, and too much liquid in the pan could result in boiled rather than braised meat.

What's the best way to cook lamb shoulder chops?

Like other tough cuts of meat, they can't be cooked quickly. You need to cook them low and slow. That's why the slow cooker is so perfect for them. It creates the perfect cooking environment for tenderizing their meat.

Why are my chops tough?

Perhaps because you tried to cook them quickly. They're too tough for a quick sear or grilling. You need to slow-cook them for several hours to ensure they come out nice and tender.

What do these chops taste like?

They have the typical, distinct flavor of lamb meat. However, it's milder than lamb meat that you cook quickly, such as lamb steak. The prolonged cooking not only tenderizes them but also makes them taste milder.

You can serve these tasty chops with any side dish you like! They are very versatile. I often serve them with one of the following:

• Roasted asparagus
• Boiled green beans
• Mashed cauliflower
• Cauliflower rice
• Sweet potato patties
• Roasted garlic cloves
• Spinach fritters
• Green beans with bacon

Lamb Shoulder Chops

When properly cooked, lamb shoulder chops are tender and delicious. I cook them in the slow cooker and then briefly broil them to brown the fat.

Servings: 6 servings

Calories: 465kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1lamb shoulder chop | Calories: 465kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 33g | Saturated Fat: 14g | Sodium: 660mg