Braised Lamb Shoulder Chops

Braised lamb shoulder chops recipe

The Spruce

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 4 to 6 servings
Yield: 4 to 6 chops
Nutrition Facts (per serving)
280 Calories
19g Fat
5g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 280
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 49mg 16%
Sodium 601mg 26%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 16g
Vitamin C 2mg 12%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 284mg 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.
(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.

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 chopped fresh rosemary, or about 1 teaspoon dried crumbled rosemary

Steps to Make It

  1. Gather the ingredients.

    Ingredients for braised lamb shoulder chops
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  2. 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.

    Put onions in pot
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  3. Cook the onions, stirring frequently, until lightly browned. Remove to a plate.

    Cook the onions
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  4. 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 remaining olive oil and the chops
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  5. Add the garlic and cook for 1 more minute. 

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

    Add onions
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  7. 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.

    Combine spices
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  8. Pour over the lamb mixture. 

    Pour over lamb mixture
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  9. 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.

    Cover with lid
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  10. Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.

    Braise in the oven
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  11. 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.