Braised Lamb Shoulder Chops

Excellent recipe!!

Lovely recipe. Used same ingredients but cut in half. I did change the directions to the following. • Preheat the oven to 300F. • Heat olive oil in a oven safe pan with lid, medium-high heat. Season lamb chop with salt and pepper. Sear in hot oil until browned, 1 to 2 minutes per side. Remove chop to a plate, reserving drippings. • Sauté onion and garlic over medium heat until onion is tender, about 5 minutes. • Deglaze pan with beef broth and red wine. Add rosemary. Add back lamb chop and cover with some onions. • Cover and bake in the preheated oven for 3 hours. Remove lamb chop to a serving platter. • Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes. • Spoon sauce over lamb chop.

I braised 2 lamb shoulder chops. 3/4 cup beef broth, 1/4 cup white wine. cooked for 2 hours and 10 minutes in a cast iron skillet with a cast iron lid. seared and braised in the same pan. did add foil under the lid to close off the pan spouts. Used leftover carmelized onions and sliced one garlic clove. OMG they were DELICIOUS. and so easy. On a Thursday night.

This recipe is a Winner! It had excellent depth of taste, very balanced flavors, and a surprisingly easy preparation. Just delicious! I used white wine because the bottle was already open, but otherwise followed the recipe. Thanks for a great recipe!

I used the same pot for stove and oven, really helped to preserve all the juices. Also added potatoes and carrots at 1 1/2 hours and everything cooked well, meat tender and veggies soft. Sauce was nice addition as well.

This recipe was fantastic considering I only paid 14.00 for the 6 chops, it tasted like a restaurant meal. I made the recipe exactly as written and did not make any changes. I served it with mashed potatoes, sautéed cabbage and mint sauce. A keeper for sure.

I made this for my client and she loved it. I followed the recipe exactly as it is, just calculated it for half of the ingredients. The meat was tender and flavorful, and the gravy was delicious. I added mashed potatoes and sautéed asparagus as a side dish and it complimented the meat perfectly. We will definitely be making it again. Thank you!

I had never cooked this cut of meat before, but after using this recipe, I definitely will again. We found it to be really flavorful and delicious.

This is a wonderful recipe. I used onion powder and a little garlic powder, and decreased the rosemary, then added thyme and a little bit of herbs de provence. The meat was literally falling apart as I plated it. I served it with basil couscous, which turned out to be the right call. The lamb is such a strong flavor that the strong flavor of the basil was a very refreshing counterpoint.

This tasted wonderful. There is not much else to say!

So this recipe is really gooood! I did of course tweaked it a bit so I seasoned my meat with kosher salt and some other spices and let it sit for a few hours. I did follow the recipe all the way until the chops were done. So I was being lazy and just whisked flour into the broth once it was finished lol I’m sure the gravy would’ve been darker if I did use cornstarch instead but it still tasted so good. Next time I will use cornstarch instead of loud.

Followed the recipe exactly. Easy, delicious. Asked my husband what he thought and he said “easy and delicious” too. The taste of the lamb was excellent.

I made the recipe as written except for substituting shallots for the garlic due to garlic (sadly) no longer being my friend. I also took the lamb off the bones and shredded it before mixing it with the gravy and serving it over egg noodles. Rave reviews from everyone!

I made this recipe and it was so tasty and easy to make. The lamb was “fall of the bone” tender and the smell was great. My son, who is a picky eater, really enjoyed it and asked that I make but again. This is a keeper recipe. Thanks!

This was a fantastic recipe for a cheaper cut of lamb. Braising makes the lamb fall off the bone tender, with no need for a knife. I cooked everything in a cast iron skillet, covered with aluminum foil. I added cut up potatoes and carrots for the last hour and sliced mushrooms for the last 30 minutes. I shortened the total cooking time to 2 hours 20 minutes. Very good all in one meal.

This recipe is absolute perfection for Passover. I follow directions exactly as written and, maybe for the first time in a recipe; wouldn’t change a thing:

Wow, fabulous recipe. Took 2 Lbs. of lamb loin chops. Cooked everything in 1 pot, my LeCruset Dutch Oven. Browned the chops, removed, sautéed the onions and garlic, added wine first to deglaze the pot and burn off the alcohol, then the beef stock and rosemary. Low and slow for 3 hours, removed the chops, added the Worcestershire, water and cornstarch for a delicious gravy. The meat falls off the bone and is so tender and delicious. Try them with a little mint jelly. Will definitely make this again.

It was good. I did tweak it a bit but overall good recipe.

I used more beef broth instead of red wine. Next time, I’ll skip the Worcestershire sauce. It was way too strong, though mint jelly helped mitigate that a bit.

Very tasty and super soft. My family love it. Very easy. Highly recommend. Thank you!

Followed exactly and turned out great. Thank you. Have been looking for a good recipe for this cut of lamb.