BRAISED SHOULDER OF LAMB RECIPES

BRAISED LAMB SHOULDER CHOPS RECIPE | ALLRECIPES

Braised Lamb Shoulder Chops Recipe | Allrecipes image

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.

Provided by kalphen

Categories Meat and Poultry Lamb Chops

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 3 hours 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 300 degrees F (150 degrees C).
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.
Saute onion and garlic in reserved drippings until tender, about 5 minutes.
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.
Bake in preheated oven for 3 hours.
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 Facts : Calories 360 calories, CarbohydrateContent 5.9 g, CholesterolContent 89.7 mg, FatContent 23.1 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 9.2 g, SodiumContent 257.5 mg, SugarContent 1 g

BRAISED SHOULDER OF LAMB | BBC GOOD FOOD

Braised Shoulder of Lamb | BBC Good Food image

Uncover your exotic side and create an authentic Thai Braised Shoulder of Lamb using Chang beer

Provided by changbeer

Total Time 3 hours 30 minutes

Yield Serves 4

Ingredients

Steps:

Brown off the lamb and remove from the pan
Add more oil if necessary and fry all of the spices for 3-4 minutes to release the aromas
Add all the other ingredients and bring the lamb and beer braising liquor to the boil and simmer for 10-15 minutes
Cover and bake for 3-4 hours at 150 degrees
When the meat is tender remove the lamb and set to one side
Over a low to medium flame, reduce the braising liquor to concentrate the flavour and consistency. Season with fish sauce and serve with Chang steamed sticky rice
Garnish with coriander leaves and deep-fried crisp shallots

More about "braised shoulder of lamb recipes"

BRAISED LAMB SHOULDER | MARTHA STEWART

From marthastewart.com
Reviews 3.3
Category Lamb Recipes

Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

See details

SYRAH-BRAISED LAMB SHOULDER RECIPE - MIKE DAVIS | FOOD & WINE

This wonderfully simple, slow-cooked dish from chef and owner Mike Davis of 26brix in Walla Walla, Washington, gets a surprisingly complex flavor from Syrah. Try using the same wine for cooking and drinking. More Lamb Recipes
From foodandwine.com
Reviews 4
Total Time 4 hours 0 minutes

Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top. Serve with the Herbed Potato Soufflé.

See details

GARLIC BRAISED LAMB ROAST | RICARDO

From ricardocuisine.com
Reviews 5
Total Time 3 hours

Garlic Braised Lamb Roast

See details

BRAISED LAMB SHOULDER | MARTHA STEWART

From marthastewart.com
Reviews 3.3
Category Lamb Recipes

Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

See details

SHOULDER OF LAMB BRAISED IN CHIANTI RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine italian
Calories 522 per serving

Raise the heat to high, add the Chianti and bring to a boil. Reduce the heat and simmer, covered, 2 hours. Remove the meat from the sauce, discard the thyme and puree the sauce in a food processor. Return the meat to the sauce, stir in the vinegar and serve. Can be made a day in advance and gently re-warmed.

See details

SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES

A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving

1. Preheat the oven to full whack.
2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
9. Put a large pan of salted water on to boil for your greens.
10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

See details

SLOW BRAISED LAMB SHOULDER RECIPE - GREAT BRITISH CHEFS

2015-05-24 · Preheat the oven to 180°C/gas mark 4. 2. Rub the shoulder of lamb with a little olive oil and season with salt and pepper. Place a little more olive oil into the bottom of a large casserole pot with the onions, garlic and thyme, sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb and onions have coloured.
From greatbritishchefs.com

See details

BRAISED SHOULDER OF LAMB | RECIPE | SIMPLY BEEF & LAMB

2021-09-28 · If preferred halve the recipe and use 1 x 900g lamb half shoulder joint instead. Recipes you may also like. Roast Lamb with Dill and Lemon . Roast Lamb with Lemon Thyme. Thai Style Roast Lamb. Roast Lamb with Sweet Chilli Glaze (Easy) Braised Shoulder of Lamb. Lamb and Barley Risotto. Lamb Jalfreasy Curry. Lamb,Vegetable and Lentil Soup with Nettles. Pot Roast Shoulder of Lamb. Roast Beef Hash ...
From simplybeefandlamb.co.uk

See details

BRAISED SHOULDER OF LAMB - RECIPES - THE GREAT INNS OF BRITAIN

2015-03-20 · Braised Shoulder of Lamb From Claire Nicholls at The Castle House Hotel. A delicious dish for late winter and early spring – try this at home. Ingredients Serves 4. 650g boneless shoulder of lamb extra virgin olive oil 1 onion, peeled, chopped 1 carrot, peeled, chopped 1 leek, trimmed, chopped 2 thyme sprigs 2 rosemary sprigs 1 garlic clove, peeled, chopped 1 tablespoon tomato purée 300 ml ...
From greatinns.co.uk

See details

ROSEMARY AND THYME BRAISED LAMB SHOULDER RECIPE | EPICURIOUS

2014-04-01 · Step 2. Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 ...
From epicurious.com

See details

RECIPE - FRAGRANT SLOW-BRAISED LAMB SHOULDER WITH ...

Fragrant Slow-Braised Lamb Shoulder with Fingerling Potatoes Holiday 2016. Fragrant Slow-Braised Lamb Shoulder with Fingerling Potatoes Holiday 2016. BY: Lucy Waverman. This is a wonderful dish for lamb lovers. The meat is succulent, the sauce full of flavour. Serve with sautéed spinach or kale on the side. If the sauce does not get thick enough, add some cornstarch and water mixture to it ...
From lcbo.com

See details

BRAISED LAMB SHOULDER RECIPE | JAMES BEARD FOUNDATION

Preheat oven to 300°F. Wrap the garlic cloves in foil and roast until soft and fragrant, about 10 to 15 minutes. Make a sachet by tying the parsley, peppercorns, cardamom pods, bay leaf, and thyme in a piece of cheesecloth. In a heavy cast-iron Dutch oven, heat the oil over high heat.
From jamesbeard.org

See details

BRAISED SHOULDER OF LAMB RECIPES

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. Saute onion and garlic in reserved drippings until tender, about 5 minutes. Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops ...
From tfrecipes.com

See details

RECIPE - FRAGRANT SLOW-BRAISED LAMB SHOULDER WITH ...

See details

SPICE BRAISED SHOULDER OF LAMB RECIPE - THE OXFORD MAGAZINE

This Spice Braised Shoulder of Lamb Recipe is courtesy of Vivek Singh, Executive Chef and CEO of Cinnamon Kitchen. Classically trained in India, Vivek has transformed the face of Indian cooking by drawing inspiration from age-old recipes and ideas and evolving them to create dishes 'beyond authenticity'. With a global reputation as one of the masters of Indian fine dining, Vivek's signature ...
From theoxfordmagazine.com

See details

ROSEMARY AND THYME BRAISED LAMB SHOULDER RECIPE | EPICURIOUS

See details

17 LAMB SHOULDER RECIPES | ALLRECIPES

2021-01-21 · 17 Lamb Shoulder Recipes. With minimal effort, lamb shoulder can be one of the most flavorful and tender meat mains. Whether it's grilled, braised, or chopped up and tossed in a stew, lamb shoulder is an extremely versatile cut of lamb. Plus, it makes a cheaper alternative to more expensive cuts like leg of lamb or lamb shanks.
From allrecipes.com

See details

PRESSED LAMB SHOULDER RECIPE WITH FERMENTED MINT - GREAT ...

2. Preheat the oven to 110°C/gas mark 1/4. 3. To cook the lamb, add the herbs, garlic, salt and oil to a blender and blitz to combine. Rub the mixture all over the lamb shoulder and place in a deep pan. Cover with tin foil and cook in the oven for 10 hours. 100ml of light olive oil. 1/2 sprig of rosemary , leaves picked.
From greatbritishchefs.com

See details