Lamb Low Carb Recipes Main Dish

Roasted Peppercorn Lamb Shoulder Chops

Baked Lamb shoulder chops

Lamb shoulder chops marinated in an aromatic herb marinade and roasted in the oven…

Wishing everyone a Happy Holiday season!!!

Isn’t December the best time of the year? For me, Dec is my birthday month too so it’s definitely a special month. We are having a green Christmas and a gorgeous weather this time. We didn’t get any snow yet and the temperature hasn’t dropped below zero. We are enjoying without any complains.

The other day, I made lamb shoulder chops for dinner. I seldom cook lamb as I am not that keen about lamb meat. When I get bored of chicken, I mostly make beef or sea food. But this time, I got hold of lamb shoulder chops and thought of giving it a try.

I marinated the lamb chops with an aromatic herb marinade and roasted in the oven. Served it with mushroom risotto. It did turn out great, I think I’ll try lamb more often.

Lamb-shoulder chops baked

Preparation pictures

Marinated Lamb shoulder chops

marinated lamb shoulder chops

Cooking in the skillet

pan frying lamb shoulder chops

Making the gravy

making gravy

Roasted Lamb Shoulder Chops
Cook time
Total time
Recipe type: Main
Serves: 4 People
  • Lamb shoulder chops- 4 pieces
To make the marinade
  • Garlic- 3 cloves
  • Rosemary- 1 sprig
  • Thyme- 1 sprig
  • Whole black Pepper corns- 2 tsp
  • Ground cumin 1 tsp
  • Light Olive oil- 3 tbsp
  • Lemon juice-1 tbsp
  • Salt- a few pinches
For making the gravy
  • Chicken stock or beef stock- 1 cup
  • Cornstarch- 1 tbsp dissolved in 2 tbsp water
  • Freshly ground pepper- ¼ tsp
Other ingredients
  • Light Olive oil- 2 tbsp
  • Freshly ground pepper- to garnish over roasted lamb
  1. Preheat the oven to 400 F.
  2. In a food processor, coarsely grind all the ingredients mentioned 'to make the marinade'.
  3. Spread a few pinches of salt on all the lamb chops.
  4. Spread the marinade over the lamb shoulder chops and refrigerate for 2 hrs.
  5. Place an oven safe skillet over medium heat, add 2 tbsp olive oil.
  6. Place the marinated lamb chops on the skillet and cook for 3 minutes.
  7. Flip it over and cook for another 3 more minutes.
  8. Remove the skillet from the stove and place it in the preheated oven and roast for first 15 minutes.
  9. (Wear gloves) After 10 minutes, flip the chops over and roast for another 5 more minutes.
  10. Remove the skillet from the oven and place it over high heat on the stove.
  11. Sprinkle freshly ground pepper over the roasted lamb chops and cook for 2 to 3 minutes over high heat. Do not let the liquid in the skillet dry out completely.
  12. Transfer the chops to a plate.
  13. Into the liquid in the skillet, add 1 cup chicken stock or beef stock, combine well to the liquid.
  14. Dissolve 1 tbsp cornstarch in 2 tbsp water and add to the skillet. Add freshly ground pepper and salt if needed.
  15. Combine well and let the gravy thicken.
  16. Remove the skillet from the stove.
  17. I served the lamb chops with Mushroom risotto and salad. You could serve rice pilaf, roasted veggies, mashed potatoes etc.
  18. On a plate, place risotto on the center of the plate. Place roasted lamb chops over the risotto and pour the gravy over the chops. Serve while it's warm.






Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...