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.
Thank you. It was an easy recipe, but so delicious.
Does the lamb need to be completely covered with the broth so it doesn’t dry out? What size along dish are you using the 1/2 cup broth with ?
I’ve made this numerous times and it always comes out delicious! My husband loves it. It’s so easy to make. I love that I can use an inexpensive piece of lamb to make such a great dish. Thanks
You didn’t say whether you covered the dish when you put it in the oven.
This is so amazing! I’ve made this several times and it’s fantastic. I’ve also put it in the slow cooker and it comes out fine.
We tried these and they were DELICIOUS! Really easy recipe and perfect savory, well-rounded taste for Fall and Winter dinners.
You don’t mention covering the pan when braising lamp shoulder chops ??
Yes, covered. You need the moisture trapped in or the liquid reduces away and the lamb dries out. Foil works fine if your dish doesn’t have a lid.
Great! Made them tonight from blade chps my husband thought “looked good”. I had no idea what to do with them until I came across this recipe. Delicious! I made rice to go with, but our blades were pretty fatty, so juices probably should have been de-fatted. Thanks!
Thanks Nancy for your recipe and I will try it as soon as I get the spices for it. It sounds wonderful. I will let you know how it turns out. I am sur eit will tun out great.! And thank you! Cathy.
Hi Nancy
I love Lamb shoulder.
I don’t have 3-4 hours to try your recipe today, so I am just going to brown the chops, and then braise for about 40 min. right in the fry pan.
However, I will try your recipe when I do have more time.
Thank You
Don
Can anyone who has had success with this recipe answer the question if they covered the meat in the oven. Thanks, I’m making it today and so excited. I rarely cook lamb because I’m just so unfamiliar with it.
I tried your recipe and it was delicious.I used half a cube of Maggi to make my veg. stock.
I’m making this right now, so I am very curious to see how it turns out. Even just cooking the onions and garlic with the spices smells yummy. I did add mushrooms with the onions. I’m also cooking 6 shoulder chops, so I’m hoping it all turns out good.
Absolutely mouth-watering and chef quality, sone right, this will knock your socks off! I made this recipe with a few slight modifications: I added crimini mushrooms to the onions, then after searing the meat, I deglazed the pan with half a cup of the broth, in order to capture the fond to add to the roasting pan. Patience was everything; while the meat may appear done and the smell enticing, truly waiting until it was fork tender (my thin chops took 3.5 hrs) was well worth it, to eliminate the toughness of the meat. I doubled the garlic, onion, and broth,in order to ensure plenty of topping. This paires really well with quinoa, which I added sautéed criminis, spinach, garlic, and thyme to, then just before serving, added some of the pan drippings from the lamb.
All in all, this is by far one of the best meals I’ve ever tasted, and my guests were blown away. The best part, very inexpensive and easy!
Do you cover when cooking