Rating: 4.5 stars 4.7
143 Ratings
  • 5 star values: 117
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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.

Recipe Summary

prep:
20 mins
cook:
3 hrs 10 mins
total:
3 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

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.

Nutrition Facts

360 calories; protein 23.3g; carbohydrates 5.9g; fat 23.1g; cholesterol 89.7mg; sodium 257.5mg. Full Nutrition
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