How to Fry Lamb Shoulder Chops

Arm or blade lamb chops can be used interchangeably

Arm chops and blade chops are the two cuts of meat that can be made from the shoulder of a lamb. Lamb shoulder chops have a meaty flavor but their texture isn't as tender as pork chops. That can be fixed by using pineapple juice in the marinade. The juice contains an enzyme that helps tenderize the meat while it marinates. But, leave it too long and the chops will mushy. The chops have enough fat in them to sustain a quick fry in a skillet to lock in the tenderness and have the meal ready quickly.

Things You'll Need

• 4 lamb shoulder chops
• Plastic bag
• 1 cup orange juice
• 1 cup pineapple juice
• 1 tbsp. rosemary, chopped
• 1 tsp. dried thyme
• 3 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 2 tbsp. olive oil

Instructions

1. Place four lamb shoulder chops in a plastic bag. in a small bowl, combine 1 cup each of orange and pineapple juice, 1 tbsp. chopped rosemary, 1 tsp. dried thyme and 3 minced cloves of garlic.

2. Pour the juice marinade into the bag, over the chops. Seal the bag and shake well to coat. Place the bag in the refrigerator to marinate for one to four hours. Transfer marinated chops from the bag to a plate. Discard the marinade. Pat dry chops using paper towels. Salt and pepper to taste.

3. Heat 2 tbsp. of olive oil in a large pan on medium high heat. Place two lamb chops in the heated oil and let cook for four minutes. Remove those chops (with one side still uncooked) and place the other two chops into the pan. Cook the second set of chops for four minutes, then flip them over and cook for another four minutes. Remove from the pan and replace the first set of chops, uncooked side down. Cook for four minutes. Serve warm.

Tips & Warnings

• Use a meat thermometer to make sure your lamb shoulder chops are well-cooked. The thermometer should read 145 degrees Fahrenheit.

References

• Cooking for Engineers: Rosemary Lamb Chops
• Food Network: Pan-Grilled Lamb Shoulder