Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Ingredients
- olive oil: 1 Tbsp
- lamb shoulder chops: 2 pound (to taste)
- salt and ground black pepper: (to taste)
- yellow onion: 1 piece (sliced)
- garlic: 4 clove (minced)
- fresh rosemary: 2 Tbsp (chopped)
- beef broth: 1 cup
- red wine: 1 cup
- water: 0.5 cup
- cornstarch: 2 Tbsp
- Worcestershire sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.
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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. Dotdash Meredith Food Studios
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Spoon sauce over lamb chops and serve. Dotdash Meredith Food Studios
