Braised Lamb Shoulder Chops
Recipe provided by: The Spruce Eats
Servings: 4 – 6 | Prep time: 20 minutes | Cook time: 3 hours
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.
- 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 fresh rosemary (chopped, or about 1 teaspoon dried crumbled rosemary)
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.
- Step 5
Add the garlic and cook for 1 more minute.
- Step 6
Add the onions back to the pot with the lamb and garlic.
- Step 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.
- Step 8
Pour over the lamb mixture.
- Step 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.
- Step 10
Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.
- Step 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.