Meaty and less expensive than lamb loin chops, shoulder chops need to cook a little longer to soften. They're slightly gamey (in a good way!), which makes them a great match for the bold, Moroccan-style flavors here. Serve with fluffy couscous to soak up the sauce. Wine pairing: A blatantly herbal Bordeaux red like Amelia Wynn 2012 Kiona Estate Vineyard Cabernet Franc (Red Mountain, Washington; $32). A menthol layer in the wine works with the briny olives, and its dark, sweet fruit loves the pungent lamb.

Kate Washington
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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.

  • Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.

  • Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin purée, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.

  • Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.

Nutrition Facts

314 calories; calories from fat 45%; protein 31g; fat 16g; saturated fat 3.3g; carbohydrates 13g; fiber 3.3g; sodium 602mg; cholesterol 95mg.