Entree: Spain – Chuletas de Cordero al Ajillo (Garlic Lamb Shoulder Chops) (Garlic lamb shoulder chops)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 3 min

Total 23 min

Ingredients

- 4 lamb shoulder chops, approx. 8 oz (225 g) each
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 1 tsp (2 g) smoked paprika (pimentón), optional
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (6 g) coarse kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- Lemon wedges for serving (optional)

Instructions

1. Season the lamb shoulder chops with kosher salt, black pepper, and smoked paprika (if using).
2. Warm the olive oil in a large skillet over medium heat; add the sliced garlic and cook gently until fragrant and pale golden, taking care not to burn it.
3. Increase heat to medium-high, add the chops and sear 3–4 minutes per side until browned and cooked to preferred doneness.
4. Remove chops briefly to a plate; deglaze the pan with the white wine and sherry vinegar, scraping up browned bits, simmer 1–2 minutes to reduce slightly.
5. Return chops to the pan, spoon the garlic oil over them to coat, sprinkle with chopped parsley, rest 2–3 minutes, and serve with lemon wedges.