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Skillet Lamb Chops

These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.
  • Total Time
    Prep: 5 min. Cook: 40 min.
  • Makes
    2 servings

Ingredients

  • 2 lamb shoulder blade chops (8 ounces each)
  • 2 tablespoons canola oil
  • 1/2 cup warm water
  • 1 teaspoon lemon juice
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts
1 each: 288 calories, 25g fat (7g saturated fat), 56mg cholesterol, 332mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 14g protein.

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Reviews

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Average Rating:
  • Anita
    Nov 5, 2020

    Love this recipe. most times I am not a plan ahead cook. About an hour before I want to eat I look at the pantry and plan. Most lamb shoulder recipes called for braising and cooking 2-3 hrs. This one fit my style. I prepared as directed but added a few sprigs of rosemary growing in my window and instead of water added 1/2 cup of leftover red wine. The meat was perfectly tender and flavorful and the pan sauce was great over potatoes. This will definitely be one I prepare again.

  • tanya w
    Aug 2, 2017

    I love making this dish,it's quick and simple and packed with flavor!

  • StephKay
    Mar 5, 2017

    This is a great recipe as is; however, I had to add 3/4 tablespoon of seasoning salt and a tablespoon of Worcestershire sauce to get the best flavour. I will definitely keep this as my go-to recipe and simply make these two additions. Thanks for posting this recipe.

  • Loiscooks
    Sep 2, 2016

    Very easy and tasty, too. I will make these again.

  • myrk
    Feb 2, 2014

    Very good. The meat is tender.

  • joellayoung
    Jul 25, 2013

    No comment left

  • bbyole
    Aug 20, 2012

    it was so simple yet very complex flavors the sauce would be good on all things fish chicken beef or pork loved it

  • tbaba11
    Oct 10, 2010

    No comment left

  • cookjan
    Feb 17, 2008

    No comment left

  • Brigitte
    Jan 9, 2007

    No comment left