Description
Tender lamb shoulder chops, slow-braised to juicy perfection with rosemary and garlic. A comforting, flavorful weeknight meal.
Ingredients
Units
Scale
- 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