Marinated & Pan-Seared Lamb Shoulder Chops
Marinated and pan seared lamb shoulder chops come out juicy and tender in this recipe that you can start in the morning and finish right before dinner.
Servings: 4
Prep Time: 4 hrs. 4 minutes
Cooking Time: 12 minutes
Total Time: 4 hrs. 16 minutes
Ingredients
- 1/2 cup fresh squeezed Lemon Juice
- 2 Tbsp. Dijon Mustard
- 1 Tbsp. chopped fresh Rosemary
- 1 Tbsp. Stew's Freshly Chopped Garlic
- 1 teaspoon Stew's Kosher Salt, plus more for seasoning
- 1/4 teaspoon Stew's Fine Ground Black Pepper
- 1/2 cup Stew's 100% Italian Extra Virgin Olive Oil (plus 1 Tbsp. for cooking chops)
- Four 8-to 12oz Stew's Naked Lamb Shoulder Chops
Directions
Add the lemon juice, mustard, rosemary, garlic, salt, and pepper to a large bowl and whisk to combine. Gradually whisk in the olive oil. Place the marinade in a large plastic resealable bag.
Add the chops to the bag, seal, and turn to evenly coat in the marinade. Cover and place in the refrigerator for 4 hours or up to 8 hours. Or marinate for 1 hour at room temperature before cooking.
Discard marinade and transfer chops to a plate.
Preheat a cast iron skillet over medium heat for 3-5 minutes. Add remaining olive oil to pan.
Place chops in pan and cook for about 6 minutes on each side over medium-high heat.
Place chops in pan and cook for about 6 minutes on each side over medium-high heat.