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Braised Lamb Shoulder Chops
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Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
210 minutes
Slow roasted lamb shoulder chops with sautéed onion, garlic, and rosemary served with rich red wine gravy.
Ingredients:
  • 1 tablespoon olive oil
  • 2 pounds lamb shoulder chops, or more to taste
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 cup beef broth
  • 1 cup red wine
  • 0.5 cup water
  • 1 tablespoon Worcestershire sauce
Instructions:
  • 1. Collect all ingredients. Preheat oven to 300°F (150°C).
  • In a hot skillet, sizzle lamb chops in savory olive oil until beautifully browned, about 1 to 2 minutes per side. Set aside on a plate, keeping all those delicious drippings in the pan.
  • Cook the onion and garlic in the flavorful drippings over medium heat until the onion is soft and translucent, approximately 5 minutes. Take it off the heat.
  • Place the lamb chops in a baking dish and top with the onion mixture. Sprinkle the rosemary over the chops, then pour in the beef broth and red wine. Cover the dish with aluminum foil.
  • After 3 hours in the preheated oven, transfer the succulent lamb chops to a beautiful serving platter.
  • Pour the flavorful cooking juices into a saucepan, ensuring not to miss any delicious bits. Combine water and cornstarch in a bowl, whisking until smooth, then mix into the liquid in the saucepan. Introduce Worcestershire sauce and simmer over medium heat until beautifully thickened, approximately 5 minutes.
  • Pour the savory sauce generously over the succulent lamb chops right before serving.

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