Braised Lamb Shoulder Chops

Braised lamb shoulder chops
Diana Rattray
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 4-6 Lamb Chops (4-6 Servings)
Nutritional Guidelines (per serving)
910 Calories
60g Fat
13g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-6 Lamb Chops (4-6 Servings)
Amount per serving
Calories 910
% Daily Value*
Total Fat 60g 77%
Saturated Fat 24g 119%
Cholesterol 258mg 86%
Sodium 305mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 70g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use your favorite dry red wine to flavor these comforting lamb shoulder chops. The chops are browned then braised in red wine along with a complementary combination of onions, rosemary, and garlic.

The long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops.


  • 3 tablespoons olive oil (divided)
  • 2 medium onions (halved, sliced to 1/4-inch thickness)
  • 4 to 6 lamb shoulder chops
  • 4 cloves garlic (minced)
  • 1 cup dry red wine (such as a Cabernet or Pinot)
  • 3 tablespoons Dijon mustard (good-quality, or similar gourmet mustard)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary (chopped, or about 1 teaspoon dried crumbled rosemary)

Steps to Make It

  1. Gather the ingredients.

  2.  Heat the oven to 300F. 

  3. Put 2 tablespoons of olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat.

  4. Cook the onions, stirring frequently, until lightly browned. Remove to a plate.

  5. Add the remaining olive oil and the chops―in batches, if necessary ―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side.

  6. Add the garlic and cook for 1 more minute. 

  7. Add the onions back to the pot with the lamb and garlic.

  8. In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with spoon or whisk.

  9. Pour over the lamb mixture. 

  10. If the pot isn't oven-safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.

  11. Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.

  12. Serve the lamb chops with the cooking juices, mashed potatoes, and cabbage, or another side vegetable, along with warm biscuits or a hearty bread.