There's something about serving lamb that instantly makes dinner feel special, and these Lamb Shoulder Chops recipe with Mint Chimichurri have become my go-to. While I love cooking lamb racks, I tend to save those for special occasions. Shoulder chops have good marbling that keeps them juicy, tender, and flavorful. Growing up, I always had lamb with mint jelly, but this mint chimichurri is my take on that classic pairing - it's bright, herby, and adds just the right amount of acidity to cut through the richness of the lamb.
For another entertaining-friendly lamb recipe, check out my Pistachio Crusted Lamb or these Mini Lamb Sausage Rolls!
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Notes on Ingredients
- Lamb Shoulder Chops: While lamb racks might get all the attention, shoulder chops, also called blade chops or arm chops, to me are a great second option. They're more forgiving to cook and have good marbling that keeps them juicy and flavorful. Plus, they're typically more affordable than lamb racks.
- Fresh Herbs: Rosemary, thyme, and lamb are a great combo and go so well together.
- Peppercorns: I’ve used pink peppercorns in this recipe, for their subtle floral flavor, but black peppercorns work well here as well!
- Olive Oil: Use your everyday olive oil for cooking the lamb, but bring out the good stuff for the chimichurri - you'll taste the difference.
*see full list of ingredients and quantities in the recipe card.
How to Make This Recipe
Season and Marinade the lamb
At least 30 minutes before cooking (or up to 24 hours ahead if you're planning ahead), generously season your lamb chops with kosher salt and freshly ground black pepper, crushed garlic cloves, rosemary sprigs, thyme, and crushed peppercorns in a mixing bowl. Cover bowl with cling wrap and store in the refrigerator until ready to cook.
Make the Mint Chimichurri
You can prepare the chimichurri two ways. By hand, start by finely chopping your mint, parsley, and garlic, then combine them in a small mixing bowl with vinegar, olive oil, salt, and pepper until well mixed. For the food processor method, add all ingredients to the processor bowl and pulse until the herbs are finely chopped but still have texture. Taste and adjust seasoning with salt as needed.
Cook the Lamb
Remove the lamb from the marinade, patting off any garlic or herbs that may have stuck to the meat. Get your skillet nice and hot over medium-high heat, add olive oil, and cook the lamb 5-7 minutes on each side until it reaches 125-130°F for medium-rare. Transfer to a plate and let them rest under aluminum foil for 10 minutes.
Helpful Tips
- When making chimichurri, don't over-process - you want to see tiny flecks of herbs, not a smooth paste. This gives you better texture and more intense bursts of flavor.
- Get your pan properly hot before adding the lamb. This makes sure you get that golden crust we want on that lamb.
- For perfect doneness, use a meat thermometer and aim for 125-130°F for medium-rare. Let the lamb rest for 10 minutes before slicing - this allows the juices to redistribute making sure that every bite is juicy.
Storage Tips
- Keep leftover lamb in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a low oven (around 300°F) to prevent overcooking. Microwave works as well.
- For the chimichurri, store it in a jar with a thin layer of olive oil on top to keep the herbs fresh and vibrant. It will keep for up to 5 days in the fridge, though it's best enjoyed within the first 3 days when the herbs are brightest
Dinner Party Tips
This lamb dish is perfect for easy entertaining!
- Season the chops up to 24 hours ahead and keep them in the fridge - this actually helps develop better flavor. Make the chimichurri the morning of and store it with a thin layer of olive oil on top.
- Take the lamb out about 45 minutes before cooking to come to room temperature. All that's left is a quick sear before serving, leaving you free to enjoy that pre-dinner glass of wine with your guests.
- If you're serving this with my Potatoes Au Gratin, get that in the oven first since the lamb cooks quickly. You can also pair this with a Citrus Radicchio and Endive Salad.
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Lamb Shoulder Chops with Mint Chimichurri
Equipment
- large skillet or cast iron pan (12-inch works best)
- Food processor (optional, for chimichurri)
- Aluminum foil
Ingredients
Lamb Shoulder Chops
- 4 lamb shoulder chops about 2.5-3lbs
- kosher salt
- black pepper
- 4 tablespoons olive oil
- 3-4 garlic cloves peeled and crushed
- 3 sprigs rosemary
- 5 sprigs thyme
- 1 teaspoon peppercorns
Mint Chimichurri
- ⅓ cup fresh mint
- ⅓ cup resh parsley
- 1 garlic clove
- ½ tablespoon sherry vinegar
- 4 tablespoons olive oil
- pinch of salt
- black pepper to taste
Instructions
- Season and Marinade the lamb: At least 30 minutes before cooking (or up to 24 hours ahead if you're planning ahead), generously season your lamb chops with kosher salt and freshly ground black pepper, crushed garlic cloves, rosemary sprigs, thyme, and crushed peppercorns in a mixing bowl. Cover bowl with cling wrap and store in the refrigerator until ready to cook.
- Make the Mint Chimichurri: You can prepare the chimichurri two ways. By hand, start by finely chopping your mint, parsley, and garlic, then combine them in a small mixing bowl with vinegar, olive oil, salt, and pepper until well mixed. For the food processor method, add all ingredients to the processor bowl and pulse until the herbs are finely chopped but still have texture. Taste and adjust seasoning with salt as needed.
- Cook the Lamb: Remove the lamb from the marinade, patting off any garlic or herbs that may have stuck to the meat. Get your skillet nice and hot over medium-high heat, add olive oil, and cook the lamb 5-7 minutes on each side until it reaches 125-130°F for medium-rare. Transfer to a plate and let them rest under aluminum foil for 10 minutes.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- When making chimichurri, don't over-process - you want to see tiny flecks of herbs, not a smooth paste. This gives you better texture and more intense bursts of flavor.
- Get your pan properly hot before adding the lamb. This makes sure you get that golden crust we want on that lamb.
- For perfect doneness, use a meat thermometer and aim for 125-130°F for medium-rare. Let the lamb rest for 10 minutes before slicing - this allows the juices to redistribute making sure that every bite is juicy.
- Keep leftover lamb in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a low oven (around 300°F) to prevent overcooking. Microwave works as well.
- For the chimichurri, store it in a jar with a thin layer of olive oil on top to keep the herbs fresh and vibrant. It will keep for up to 5 days in the fridge, though it's best enjoyed within the first 3 days when the herbs are brightest
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