When it comes to choosing cuts of meat I’m honestly not that great. Okay, okay I do know breast, thighs, loins and minced meat, that’s a start no? But hear me out before you judge please, I promise I have good excuses. First excuse, language barrier. I have yet to learn all the cut names in Czech, they just don’t stick in my brain. Excuse number 2, I never learned about cuts and their names in either English or Spanish. That is because I only started cooking since we moved to Prague. Last excuse is that the cuts are different in Prague than they are in the states, and I think Mexico. My husband who worked at a butcher shop as a teenager, in the states, verified that the cuts are indeed different. See all good excuses and now you can judge me for not working harder at learning the names in Czech.
You can imagine that one of the good reasons my husband and I do our grocery shopping together is to make sure we have decent cuts of meat to eat. When I go off by myself to pick up some meat its best to stick with fish and the few cuts I know, unless I’m feeling adventurous. Sadly for my husband I’m very curious about food. The other day I saw lamb at the grocery store and it’s not an every day occurrence, woohoo happy dance! Plus it was organic meat, double happy dance! Without much more thinking I took the lamb home. On the walk home I was daydreaming about how soft, tender and juicy it was going to be. I showed my hubby what I bought and he broke the news to me that is was Lamb shoulder. Of course I looked at him completely perplexed and said yeah but it’s going to be good right? Oh.
Lamb Shoulder Chops Searing LambWe both started doing some research online about the best methods to prepare this cut and site after site suggested braising. Braising is a great technique to use on cuts that are tougher or chewier, aka cheaper cuts. But it is also a technique I like to use with other more expensive cuts. Of course good spices must be used and the results are always tender and juicy meat. We ended up with succulent lamb shoulder chops that were so tender, juicy, and the meat just fell off the bone. No chewy or fatty taste at all, Just awesome! 
Braised Rosemary Lamb Shoulder Chops
- Total Time: 255 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Tender lamb shoulder chops, slow-braised to juicy perfection with rosemary and garlic. A comforting, flavorful weeknight meal.
Ingredients
- 1 lbs (550 g) lamb shoulder chops
- 1 medium onion
- 3 large garlic cloves
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tbsp (15 ml) dried rosemary
- 6 whole allspice
- salt and pepper
- 1/2 cups (118 ml) vegetable broth
- fresh rosemary
Instructions
- Preheat the oven to 300°F (150°C).
- Over medium heat, melt the butter in a frying pan, sauté the onion and garlic for 5 minutes, then add the spices and cook for another 2 minutes.
- Remove the pan contents and set aside.
- Turn the heat to high. Pat the lamb dry, then place it in the frying pan. Brown on both sides.
- Turn the heat off.
- Mix the onion and spice mixture back with the lamb.
- Place the lamb and pan contents into a baking dish and pour the broth over the lamb, then place the dish into the oven.
- Cook the lamb for 3–4 hours, or until the meat is very tender and breaks up easily. Add a little more water or broth as needed to prevent the baking dish from drying out.
- Reserve the pan juices and serve them as a sauce over the meat.
- Serve with fresh rosemary sprigs.
Notes
- For deeper flavor, marinate the lamb chops in the rosemary, garlic, and thyme for at least 30 minutes before braising.
- If lamb shoulder chops are unavailable, bone-in lamb shanks can be substituted, increasing braising time to 4-5 hours.
- Leftover braised lamb can be shredded and used in tacos, salads, or sandwiches for a delicious second meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 275g
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 150
I served our lamb with some mashed potatoes, from scratch, and so wilted baby spinach. Enjoy and try my recipe with any lamb cut of your choice. See mistakes always have a way of working themselves out and a cheap cut of meat can still be tasty.
Frequently Asked Questions
How long should I braise the lamb shoulder chops?
Lamb shoulder chops benefit from at least 1.5 to 2 hours of braising at low heat, around 325F. They are done when the meat is fork-tender and pulling away from the bone.
Do I need to sear the chops before braising?
Yes, searing them in a hot pan before adding liquid builds a deeper, browned flavor in the braising liquid. Pat the chops dry and sear in batches to avoid steaming.
How much fresh rosemary should I use, and can I substitute dried?
Two or three fresh rosemary sprigs are enough for a full pan of chops. Dried rosemary works, but use about half the amount since it is more concentrated, and crush it between your fingers before adding.
the recipe looks wonderful and I am going to try it, but do you cover it in the oven
My hubby and I just made this for dinner. It’s hard to wait the three hours for it to cook…but believe me, it is WORTH IT. This was an amazing recipe and the meat really did just fall off the bones. Great taste, really helped tone down the strong flavor of the lamb. Make sure to make potatoes with it so you can spoon some of the yummy sauce onto it.
I absolutely love this recipe! My husband wanted Lamb for Easter dinner and he loved the final outcome. This was my first time cooking Lamb and it came out fork tender! I made it with parmesan mash and sauteed zucchini. I also took pictures because I was so proud! Thank you!
Hi Nancy ~
I have a question for you: I am cooking half a lamb in the oven already pre-sliced by the butcher. With an excessive amount of meat, obviously I will not be able to saute every piece of meat on high first, and then braise it on low. Am I able to get the same affect and end result of tenderness by roasting it in the oven on high and then turning the temp down to braise?
Thanks,
Mona.
Amazing. Planned on eating alone and ended up sharing with a neighbor. Served with quineo simmered with apples and and an apple Fennel salad dressed with a maple syrup vinegar and olive oil dressing.
AMAZING. Will keep this recipe as a “tried and true”.
Thank you.
My future husband loves this dish and I make it a regular in our household, served with mashed garlic potatoes and glass of really good French red wine.
He describes the dish as “making a silk purse out of a sow’s ear.” It’s that delicious.
What a great recipe!! I originally bought the shoulder chops for a stew recipe but kept thinking “too much meat to waste in a stew”. So I prepared the meat exactly the way you described and am SOOO GLAD that I did. Turns out I was right that there was too much meat for a stew!! Tasted every bit as good as any leg of lamb I have ever cooked or tasted for that matter. Thanks!!
This was outstanding! I did not have allspice so I added some dried mint and about 1/4 tsp of cinnamon. We had it with mashed cauliflower, and the sauce worked with that too. Great recipe!
Sorry- can’t get the 5th star to light up.
I tried this recipe once my wife loved it and my stepdaughter who a very picky eater liked it as well. Extremely easy to make, great template to start with and add things to it, to make your own creation. I’m making it for dinner to note again at my wife’s request. Thanks!
Very good basic recipe, it was delicious with egg noodles and braised cabbage and carrots. I’ve always liked lamb, and the allspice gave a great flavor note.
So yummy! I had thinner chops than what you have here, but it came out so good nonetheless! Bravo!
Going to try the recipe today…just thought you should know that the pictures posted are of lamb leg chops not shoulder.
Yeah, lol. The chops in these pictures are beautiful (and no doubt expensive) lamb leg chops that would be wonderful, tasty and tender with just a little bit of seasoning (garlic, rosemary, salt and pepper) and simple pan frying in a cooking quality olive oil blend. Long slow cooking of chops like these is a sad waste.
Even so, this sounds like a great recipe for preparing shoulder chops, if you do happen to have them at hand.
Yes, the chops in the pictures are lamb leg steaks, not shoulder chops. Delicious sounding recipe, though! I have some lamb shoulder chops & may give this recipe a try tonight.
Update: I made the recipe in January 2021 using lamb shoulder chops, and it was delicious, my family loved it! I got some more shoulder lamb chops today and look forward to making this recipe again this week. :)
Beautifully prepared Nancy! And I think all of your excuses are quite valid :)
Thank you Alisha! You know I highly value your opinion :)
Looks like you braised it to perfection…the meat looks fork-tender. I often buy lamb shoulder and I’m definitely going to remember your recipe for the next time.
It was so tender you hardly touched it and it came apart, perfect. Please let me know how you like it.
I love lamb and I really like the spices you used in this dish, the meat looks great!
Thank you Tamara !