Description
Turn an inexpensive cut of meat into a delicious meal. Lamb shoulder chops are so underestimated, and braising them turns them incredibly tender and juicy.
Ingredients
Units
Scale
- 2 lamb shoulder chops, weighed 550 grams or 1.20 lb
- 1 medium onion, cut into 1/8ths
- 3 large garlic cloves, thinly sliced
- 2 tbsp butter
- 1 tsp dried thyme
- 1 1/2 tbsp dried rosemary
- 6 whole allspice, crushed
- salt and pepper to taste
- 1/2 cup or 118 ml vegetable broth
- fresh rosemary for serving
Instructions
- Preheat the oven to 150c / 300f. Over medium heat melt the butter in a frying pan, saute 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 heat to high, Pat dry the lamb then place in frying pan. Brown on both sides. Turn heat off. Mix the onion 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. The lamb will need to cook for 3 – 4 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or broth as needed.
- Reserve the pan juices and serve as a sauce over the meat.
- Serve with fresh rosemary sprigs
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: main course
- Method: braising
- Cuisine: italian