Baked Lamb Shoulder Chops

Name: Baked Lamb Shoulder Chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 lamb shoulder chops (about 1 pound); 2 tablespoons olive oil (*plus more for skillet); 2 tablespoons lemon juice; 2 cloves garlic (minced); 2 tablespoons fresh mint (chopped finely); 1 tablespoon rosemary (chopped finely); 1 teaspoon thyme (leaves separated from stems); 1 1/2 teaspoons Kosher salt; black pepper (to taste)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

lamb chops lamb shoulder chops marinated lamb chops

Ingredients

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2 lamb shoulder chops (about 1 pound)2 tablespoons olive oil (*plus more for skillet)2 tablespoons lemon juice2 cloves garlic (minced)2 tablespoons fresh mint (chopped finely)1 tablespoon rosemary (chopped finely)1 teaspoon thyme (leaves separated from stems)1 1/2 teaspoons Kosher saltblack pepper (to taste)

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Instructions

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Step 1

In a container large enough for lamb chops, first add the olive oil, lemon juice, herbs, garlic, salt and pepper. Stir to combine.

Step 2

Add the lamb chops to the marinade, and turn over several times to fully coat the meat. Cover the dish, and marinate the lamb chops for at least 2 hours, but preferably overnight.

Step 3

Preheat oven to 375º F.

Step 4

Heat a cast iron skillet over medium high heat with olive oil. When the skillet is really hot, add the lamb chops. Cook the lamb chops for 1 1/2-2 minutes per side. Use a fork to press the meat down into the skillet to ensure even browning and to help the fat render on the hot skillet.

Step 5

Move the skillet into the oven. Use the time chart in the notes to select a temperature, and bake the lamb chops for 2-8 minutes, depending on desired temperature/doneness.

Step 6

Allow lamb chops to rest for 10 minutes prior to serving.