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.
Lamb shoulder chops were my go-to dish for my mom’s birthday. Amazing!
I’m not a lamb-lover in general, but this actually was really delicious.
Turned out well, but I think mine should have cooked a little longer. My mistake, I took it off too early.
I’m not a huge lamb fan, but this for sure is my favorite lamb dish of all times.
This is a great Easter recipe, making it again – for the third time – tomorrow!
Excellent!
I just made this for my family tonight! It was phenomenal- the best lamb we’ve ever had! We also added maitake mushrooms to ours and it was fantastic. Than you so much for sharing your recipe!
Hooray, that’s awesome to hear!! An ooh, we love maitakes!
This is on regular rotation at my house. It’s delicious and so easy. My son loves lamb and this beats his dad’s best recipe. So win win! :) I use lamb shoulder chops and it falls off the bones so easily. I also want to say, I hate hate lamb recipes with mint … rosemary and lamb is far superior. Thank you for the recipe!
Those 2 chops you have there….. are leg chops. Unless you call a leg a shoulder.
**I GIVE THIS RECIPE THREE STARS. IT’S NOT LETTING ME REDUCE THE RATING** Just made this and it was super tender! It was a perfect texture around three hours in. Unfortunately, the taste was somewhat lacking. It definitely needed a hit of salt and honestly just to up all the spices a bit.
I find allspice especially tricky — a little goes a long way with it. for 2 chops I use maybe 3-4 whole berries or barely 1/4 tsp ground. easy to overdo.
Sounds delicious! Good choice. ??
Hi Nancy, or anyone who wishes to weigh in (pun), I asked the butcher for 1.5-2″ trying to indicate I didn’t want a thin steak. So each streak is around 1.5 lbs and 2″ thick. Does the cook time change at all? Thanks so much for your help lamb lovers!
“Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).”
Would transfer to crockpot work just as well,?
Too hot for oven today!
Yes, I do this in a crockpot regularly. Sear the chops and sauté the aromatics on the stove first, then transfer everything in. Low for 6-7 hours or high for 3-4. Texture is the same, maybe even more tender.
Looks wonderful and can’t wait to try – but curious, if you’re english and spanish, why would you have to know czech? Did you buy this in the czech republic or something?