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Braised Lamb Shoulder Chops

Rated as 4.64 out of 5 Stars
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"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

3 h 30 m servings 360
Original recipe yields 6 servings

Directions

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  1. Preheat 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 to drain, reserving drippings in the skillet.
  3. Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  4. 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.
  5. Bake in preheated oven for 3 hours.
  6. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 360 calories; 23.1 5.9 23.3 90 258 Full nutrition

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Reviews

Read all reviews 66
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 differe...

Most helpful critical review

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.

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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 differe...

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 t...

Awesome for Passover! Omitted onion and garlic altogether. Seasoned with rosemary, mint, thyme, salt & pepper. Used balsamic vinegar in sauce instead of Worcestershire.

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...

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 j...

It was so tender and my husband loved it and gave me a high 5. I will be making it again soon.

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 liqu...

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 ...

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.