Best Thin Cut Lamb Shoulder Chops In A Skillet With Sauce Recipes

Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

Seared Lamb Shoulder Chops With Mustard-Dill Pan Sauce image

Provided by Irmgard

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 lamb shoulder, chops
kosher salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons unsalted butter, chilled and cut into small pieces
1 tablespoon fresh dill, finely chopped

Steps:

Season the lamb chops all over with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Put two of the chops in the skillet and cook, flipping once, until deep golden brown and medium-rare, about 10 minutes.
Transfer to a large plate, cover loosely with foil, and keep warm.
Repeat with the remaining two chops.
Add the shallots to the skillet and cook, stirring, until softened, about 1 minute.
Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes.
Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more.
Add the butter, a piece or two at a time, swirling the skillet to melt into the sauce.
Remove the skillet from the heat and stir in the dill.
Season to taste with salt and pepper.
Serve the lamb with the sauce.