lemon oregano lamb shoulder chops recipe

Okay, sorry, but here’s the only photo I captured from this dinner:

lemon oregano lamb shoulder chops recipe lola rugula

This doesn’t take long – the acidity from the lemons make quick work out of the marinade.

If you don’t have fresh oregano, make sure you use the highest-quality dried oregano that you can…this really makes a big difference.

Lamb Chops with Oregano and Lemon Recipe

  • 2 lamb shoulder chops, about 1 1/2 inches thick
  • 1/2 – 1 lemon, juiced – about 1 tablespoon
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon good quality dried oregano, or 2 tablespoons fresh, crushed or chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 cup olive oil

Place your lamb shoulder chops in a shallow dish or pan. Add the rest of the ingredients and rub both sides of chops well. Let sit at room temperature for about 35-45 minutes or cover and refrigerate overnight. Be sure if you refrigerate to bring back to room temperature for 30 minutes or so, before cooking.

Preheat oven to 375

Heat a heavy, oven-safe skillet over medium heat. Drain the marinade from your lamb chops into the pan and heat, about 3-4 minutes. Increase heat to medium-high and add the chops. Let sear about 4 minutes, turn and brown lightly on the other side, about 3 minutes.

Place pan with chops in oven and finish off, about 8-10 minutes. Let rest 5 minutes before serving.

Don’t over-think this…the lemon, oregano, garlic and oil come together beautifully with the lamb. Even if you overcook the chops a bit, this marinade (due to the acidity of the lemon) is very forgiving.

It’s quick, easy and flavorful and you all know how much I love that. In fact, I love it so much that we were half way through dinner before I realized I forgot to take a photo of the finished chops.

21 thoughts on “lemon oregano lamb shoulder chops recipe

    • Thanks! I make lamb chops pretty often and they pair well with a lot of different side dishes; roasted asparagus, garden-fresh steamed or roasted green beans are two easy favorites of mine. The bright flavor of the lemon in these also pairs well with fresh greens, like arugula.

  1. Gayle says:

    I made these tonight and was a little leery because any Lamb recipe that I have used always called for a lot of spices. But I loved this. Turned our really well and most of the family loved it. I like it better than the Lamb Chops I have made. Now I just need to find a good Leg of Lamb recipe, hopefully one as easy as this. Thank You!

    • Lesley at Lola Rugula says:

      Thanks Gayle! I’m so glad you like them! Sometimes simple is better in my book. Who has time for complicated recipes, especially during the week? Thanks for your comment – I really appreciate it!

  2. Beth says:

    I found this recipe when looking for a technique for shoulder chops – I’m a complete novice with lamb. I bought a couple of chops to experiment (relatively inexpensively instead of getting enough for the whole family before I knew what I was doing). They turned out so well that I called my sister while I was eating them and just made yummy sounds on the phone… she couldn’t stop laughing. Hope I can duplicate them when I make them for the family. Thanks for the recipe!

    • Lesley at Lola Rugula says:

      Thanks for letting me know you liked these, Beth! I’m sure you’ll do just fine making them again for your family. The beauty of this recipe is that it’s pretty hard to screw up. 🙂 Thanks again!

  3. Anonymous says:

    This turned out delicious when we tried it!!! I was just wondering how much I should make to use on a 5lb leg of lamb?

    • Lesley at Lola Rugula says:

      I’m so happy to hear you love this! For a leg of lamb I’d triple everything and quadruple the oil and lemon juice. This should give you a healthy coating around. Leg of lamb is one of my favorites!

    • Lesley at Lola Rugula says:

      I’m so happy you liked them! Thanks for stopping by and letting me know.

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