Braised Lamb Shoulder Chops Recipe - The Spruce Eats

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Braised Lamb Shoulder Chops By Diana Rattray Diana Rattray Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' Editorial Process Updated on 08/27/21 (134) Save Write a Review Print Close

Prep: 20 mins Cook: 3 hrs Total: 3 hrs 20 mins Servings: 4 to 6 servings Yield: 4 to 6 chops 134 ratings Write a Review Add a comment SaveRecipe

Use your favorite dry red wine to flavor these comforting lamb shoulder chops. The chops are browned then braised in red wine along with a complementary combination of onions, rosemary, and garlic.

While lamb shoulder chops are known to be a tougher cut of meat, the long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops.

Serve the lamb chops with the cooking juices, mashed potatoes, and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

What You Should Know About Braising and Stewing Meat

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• 3 tablespoons olive oil, divided

• 2 medium onions, halved, sliced to 1/4-inch thickness

• 4 to 6 lamb shoulder chops

• 4 cloves garlic, minced

• 1 cup dry red wine, such as a cabernet or pinot

• 3 tablespoons Dijon mustard, good quality or similar gourmet mustard

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon chopped fresh rosemary, or about 1 teaspoon dried crumbled rosemary

1. Gather the ingredients.

2. Preheat the oven to 300 F. Put 2 tablespoons of the olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat.

3. Cook the onions, stirring frequently, until lightly browned. Remove to a plate.

4. Add the remaining 1 tablespoon olive oil and the chops―in batches, if necessary―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side.

5. Add the garlic and cook for 1 more minute. 

6. Add the onions back to the pot with the lamb and garlic.

7. In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with a spoon or whisk.

8. Pour over the lamb mixture. 

9. If the pot isn't oven safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.

10. Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.

11. Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

What Herbs Go Well With Lamb?

There are a few herbs that complement lamb recipes, with the top choice being rosemary. Others include mint (we've all heard of mint jelly being used to eat with lamb), thyme, oregano, basil, and sage.

Moist Heat Cooking Methods

• Southern Dinner Recipes
• Lamb Recipes
• Lamb Mains
• Vegetable Recipes

Nutrition Facts (per serving)
282	Calories
19g	Fat
6g	Carbs
16g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	282
% Daily Value*
Total Fat 19g	24%
Saturated Fat 7g	34%
Cholesterol 49mg	16%
Sodium 604mg	26%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 16g
Vitamin C 2mg	9%
Calcium 33mg	3%
Iron 2mg	10%
Potassium 292mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• lamb
• entree
• american
• family dinner

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