Braised Lamb Shoulder Chops
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.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 300 degrees F (150 degrees C).
Step: 2
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 to drain, reserving drippings in the skillet.
Step: 3
Saute onion and garlic in reserved drippings until tender, about 5 minutes.
Step: 4
Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
Step: 5
Bake in preheated oven for 3 hours.
Step: 6
Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
NUTRITION FACT
Per Serving: 360 calories; protein 23.3g; carbohydrates 5.9g; fat 23.1g; cholesterol 89.7mg; sodium 257.5mg.
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