Braised Lamb Shoulder Chops

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.


Recipes · Meat and Poultry · Lamb · Chops


Prep Time: 20 mins
Cook Time: 3 hrs 10 mins
Servings: 6
Total Time: 3 hrs 30 mins

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 2 pounds lamb shoulder chops, or more to taste

  • salt and ground black pepper to taste

  • 1 small yellow onion, sliced

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh rosemary

  • 1 cup beef broth

  • 1 cup red wine

  • ½ cup water

  • 2 tablespoons cornstarch

  • 1 tablespoon Worcestershire sauce


Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving drippings in the skillet.

  3. Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.

  4. Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.

  5. Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.

  6. Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.

  7. Spoon sauce over lamb chops and serve.


Nutrition Facts (per serving)

Nutrition Facts
360 Calories
23g Fat
6g Carbs
23g Protein


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