Braised Lamb Shoulder Chops

These lamb shoulder chops are baked low and slow with sautéed onion, garlic, and rosemary for tender blade chops served with luscious red wine gravy.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 10 mins
• Total Time: 3 hr 30 mins
• Calories: 360 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 cup beef broth
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 cup red wine
• 1 small yellow onion, sliced
• 2 pounds lamb shoulder chops, or more to taste
• 0.5 cup water

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving drippings in the skillet.

Step 2

Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.

Step 3

Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.

Step 4

Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.

Step 5

Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.

Step 6

Spoon sauce over lamb chops and serve.

Step 7

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).