|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*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.|
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.
While lamb shoulder chops are known to be a tougher cut of meat, the long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops.
Serve the lamb chops with the cooking juices, mashed potatoes, and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.
- 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)
Gather the ingredients.
Preheat the oven to 300 F. Put 2 tablespoons of the olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat.
Cook the onions, stirring frequently, until lightly browned. Remove to a plate.
Add the remaining 1 tablespoon 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.
Add the garlic and cook for 1 more minute.
Add the onions back to the pot with the lamb and garlic.
In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with a spoon or whisk.
Pour over the lamb mixture.
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.
Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.
Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.
What Herbs Go Well With Lamb?
There are a few herbs that complement lamb recipes, with the top choice being rosemary. Others include mint (we've all heard of mint jelly being used to eat with lamb), thyme, oregano, basil, and sage.