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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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 to drain, reserving drippings in the skillet.

  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.

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

  • Bake in preheated oven for 3 hours.

  • Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

360 calories; 23.3 g protein; 5.9 g carbohydrates; 89.7 mg cholesterol; 257.5 mg sodium. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2016
I made this with all the same ingredients and added just a few others. First I seared the lamb, set them aside, and sauteed the onions and garlic. Instead of transferring everything to a different baking dish I just added the wine and stock into the same pan, moved the onion mixture to the sides and added the lamb back into the original pan (I started with an ovenproof pan with a cover. One less dish to wash.) I added carrots and potatoes for the last hour and a half. Again, less pots and pans and they soak up that wonderful juice. When ready, I plated the meat and veggies, turned the stove to high, and added a tbsp of corn starch mixed with a half cup of cold water to the remaining juices in the pan. I added a tsp of Worcestershire sauce, some fresh chopped parsley and mint, let it thicken and poured this lovely sauce all over the meat and veggies. Garnish with extra mint and parsley and you've got yourself a 5 star restaurant quality meal there! Read More
(133)

Most helpful critical review

Rating: 2 stars
05/21/2016
I followed the recipe. minus the rosemary I love lamb. They came out tender but the flavor of the lamb that I like so much was gone. Read More
(2)
128 Ratings
  • 5 star values: 103
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/13/2016
I made this with all the same ingredients and added just a few others. First I seared the lamb, set them aside, and sauteed the onions and garlic. Instead of transferring everything to a different baking dish I just added the wine and stock into the same pan, moved the onion mixture to the sides and added the lamb back into the original pan (I started with an ovenproof pan with a cover. One less dish to wash.) I added carrots and potatoes for the last hour and a half. Again, less pots and pans and they soak up that wonderful juice. When ready, I plated the meat and veggies, turned the stove to high, and added a tbsp of corn starch mixed with a half cup of cold water to the remaining juices in the pan. I added a tsp of Worcestershire sauce, some fresh chopped parsley and mint, let it thicken and poured this lovely sauce all over the meat and veggies. Garnish with extra mint and parsley and you've got yourself a 5 star restaurant quality meal there! Read More
(133)
Rating: 5 stars
03/31/2015
Awesome for Passover! Omitted onion and garlic altogether. Seasoned with rosemary, mint, thyme, salt & pepper. Used balsamic vinegar in sauce instead of Worcestershire. Read More
(20)
Rating: 5 stars
07/09/2018
I added my own twist to this incredible dish. I followed the original recipe but added mushrooms when I sautéed the garlic and onions. I’m sober and couldn’t emotionally hand alcohol in my home, so I omitted it, and substituted an additional cup of beef stock in it’s place. After an hour and half of braising in the oven, I added diced purple potatoes and corn of the Cobb I’d also cut in sections. I continued braising the lamb with the added potatoes and corn for the remaining hour and half. Read More
(16)
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Rating: 5 stars
01/16/2016
This was my first time making lamb so i had no ideal how to cook it. I came across this recipe and I made this tonight only change I made was I used sherry instead of wine because I drank all the wine we had left. Everyone loved it and I will be making this again. Thank you Read More
(15)
Rating: 5 stars
12/06/2015
This was the best way I have ever prepared lamb shoulder chops! I did substitute red onion for yellow as that's our preference and I added a tsp of dried mint to the chops. I served with my own roasted fingerling potatoes and broccoli and my husband couldn't get enough. The gravy was amazing the lamb tender and succulent the seasoning perfect! Excellent meal all around. Read More
(7)
Rating: 5 stars
02/22/2016
Have made this twice, perfect results both times, never any leftovers, no matter how many chops go on the platter. The gravy alone is divine. First time I made it, didn't have beef stock, so I just used more wine, worked so nicely I just did the same second time around. Prepared this tonight for a family dinner and knocked their socks clean off! Braising time is the whole 3 hours, this is not a Wednesday night dinner for a working family, but it sure makes sunday Read More
(6)
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Rating: 5 stars
02/27/2017
had to change, didn't have beef broth or red wine, substituted 2 cups of water with 1 pkg of mushroom gravy mix and 1 generous Tablespoon of the moist chicken broth Better than Bullion. So liquid remained the same, 2 cups. Everything else I had. It was delicious, totally tender, cooked exactly 3 hours, probably was done enough at 2 hours. This is a keeper. Read More
(3)
Rating: 5 stars
03/01/2017
It was so tender and my husband loved it and gave me a high 5. I will be making it again soon. Read More
(2)
Rating: 5 stars
01/20/2017
I made this in one pan (for easier clean-up) using my cast iron skillet. Didn't use Rosemary and used all beef broth because I have no wine on hand. I then added potatoes and carrots at 1 1/2 hours. My family loved it!! The meat was so tender. Will definitely make this again. Read More
(2)
Rating: 2 stars
05/21/2016
I followed the recipe. minus the rosemary I love lamb. They came out tender but the flavor of the lamb that I like so much was gone. Read More
(2)