How finger-licking delicious is this easy shoulder lamb chops? It’s marvelously perfect as we say in my home. The chops are allowed to soak up an easy to make fresh herbs based marinade. Just two hours in this sexy herb bath intensify the flavor to next level mouthwatering goodness. It’s baked to tender perfection for 35 to 40 minutes. I usually serve this entree with sautéed vegetables, like broccoli or my Warm Peppers, Corn and Tomatoes Salad. I hope you will try this dish and enjoy it as much as we do. Happy Cooking!
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Shoulder Lamb Chops | Herb Marinated
An easy and fingerlicking lamb chops. Perfect entree for any diner menu.
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Servings: 6 People
Calories: 574kcal
Equipment
- Blender or food processor
- Sheetpan lined with Parchment Paper
- Large bowl
Ingredients
- 3 pounds shoulder lamb chops about 5 to 6 pieces. Rinsed thoroughly and dried with paper towels
MARINADE INGREDIENTS:
- 1 cup fresh parsley leaves
- 1 cup fresh Thai basil leaves
- 1 cup fresh cilantro leaves
- 1 large poblano pepper remove seeds and roughly chopped
- 1 large shallot peeled and roughly chopped
- 7 cloves fresh garlic peeled and roughly chopped
- 1/3 cup kalamata olives I used cured olives and pits removed
- 2 teaspoons sea salt or kosher
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
MAKE THE MARINADE:
- Dump all the marinade ingredients into a blender. Pulse until well combined and ingredients appears to look finely minced.Note: Can use food processor.
LET'S MARINATE THE LAMB CHOPS:
- Place the shoulder lamb chops in a large mixing bowl. Pour all the marinade over the chops. Mix to coat the lamb thoroughly. Cover with plastic wrap and refrigerate for 2 hours.Note: Can use a very large zip lock bag.
Remove the lamb chops from the fridge 30 minutes before baking.
Preheat the oven 400F degrees.
Line a 1/2 sheetpan with parchment paper.
- Remove the lamb chops from the marinade. Place them in a single layer on the lined sheetpan. Discard any remaining marinade.Note: You do not need to remove any marinade that sticks to the chops.
- Bake the lamb chops for 20 minutes.
- Remove the pan and use a kitchen thong to flip them over. Return to the oven and bake for 15 to 20 minutes more.Note: I used chops that were about 1/2 inches in thickness and cooked for a total of 35 minutes.
- Remove the chops and transfer to a serving platter. Serve with your favorite side dish. Enjoy!Note: I usually serve with a side of sautéed broccoli or with my Warm Peppers, Corn & Tomatoes Salad.
Notes
Tutorial Video: Shoulder Lamb Chops | Herb Marinated
This marinade works on any cut of lamb chops and can also be used to marinade chicken.
Nutrition information is based on 1 piece of lamb chop and will vary depending on the size. Also, the total calories, including fat calories are typically less than stated because about 1/2 of the marinade is discarded.
Nutrition
Calories: 574kcal | Carbohydrates: 5g | Protein: 57g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 1036mg | Potassium: 887mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1364IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 6mg
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