Lamb Chop Recipe (with sauteed potatoes & mint vinaigrette)

I was initially a little hesitant to cook lamb at home because I had previous bad experiences with gamey lamb and the last thing I wanted was to end up with a gamey dish again that would totally be wasted. However when I went back to Zac Meats (the meat factory at Woodlands Terrace), I just couldn’t resist buying their lamb shoulder chops. And I thought since they weren’t expensive, even if they were too gamey for my liking, at least I wouldn’t feel the pinch, lol. To my utter surprise, these lamb shoulder chops were like the best I had to date. Easy to cook, good ratio of fats to meat, tender and absolutely no gamey smell at all. Yay! So today, I’m sharing my latest Lamb Chop Recipe which I served with sauteed potatoes and a refreshing & appetite-whetting mint vinaigrette. Bon appetit! 🙂

Lamb Chop Recipe

Lamb Chop Recipe

Ingredients (serves 2)
2 lamb shoulder chops, approx. 120g each
1 tsp dried rosemary
salt and freshly ground black pepper
1 tbsp sunflower oil
400g baby potatoes with skin on, cut into smaller pieces
2 cloves garlic, peeled & sliced

Mint vinaigrette: (combine in a bowl and chill in fridge for at least an hour)
handful of mint leaves, finely chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tomatoes, diced
freshly ground black pepper

1. Boil the potatoes for about 15 minutes. Drain with a colander and leave aside to dry out.
2. Season lamb chops with pepper and rosemary.
3. Heat oil in pan and pan-fry the lamb chops for approx. 6-7 minutes till golden brown on both sides.
4 On the same pan, saute the garlic till fragrant and add the boiled potatoes. Lightly fry till golden brown on the outside.
5. Serve lamb chops with mint vinaigrette on top and sauteed potatoes as side.


  • there is nothing more tender, more succulent than lamb shoulder, thanks for sharing 🙂

  • C Steen says:

    Onions and garlic usually help offset gamey flavors; this looks delicious. I usually opt for leg of lamb when I buy it. I’ve had unpleasant experiences with lamb shanks which were VERY gamey, but have never had a problem with leg;when we were in Australia we had a place the fixed small legs of lamb that were just the right size for two people. Absolutely delicious–it was served with a French style gravy made with bread.

    • Geri Tan says:

      Sounds delicious. Lamb with gravy and bread – into my to-make list next. My experience was the reverse. I had bought legs of lamb a few times but they were gamey regardless of how much spices or herbs I used. But I never had a problem with lamb shanks yet. The butchers I went to told me their lambs were imported from Australia but were never consistent in quality and taste which was a shame. Buying a good cut of lamb is like striking lottery for me now, lol. Thanks for sharing your experience with me.

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