Entree: United Kingdom – England – Pan-Seared Lamb Shoulder Chops with Rosemary and Garlic

Serving Size: 4

Approximate Time

Prep 5 min

Cook 12 min

Additional 5 min

Total 22 min

Ingredients

- 4 lamb shoulder chops, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary, leaves chopped (or 1 tbsp (3 g) chopped)
- 1 tsp (6 g) coarse kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, cut into wedges (optional)

Instructions

1. Pat the lamb shoulder chops dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat a large heavy skillet over medium-high heat until hot, add the olive oil, then add the chops in a single layer (work in batches if necessary) and sear 3–4 minutes per side until deeply browned.
3. Reduce heat to medium, add the butter, smashed garlic, and chopped rosemary to the pan; spoon the melted butter over the chops for 1–2 minutes to baste and finish cooking to desired doneness (about 125–130°F/52–54°C for medium-rare).
4. Transfer chops to a plate to rest 5 minutes, discard garlic if desired, squeeze lemon over the chops and serve hot.