LAMB SHOULDER ARM CHOPS RECIPES RECIPES

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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

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 LAMB SHOULDER CHOPS RECIPE - FOOD.COM



Braised Lamb Shoulder Chops Recipe - Food.com image

Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
4 shoulder lamb chops
1 large sweet onion, cut in half,and each half quartered
3 medium carrots, cut in half inch circles
3 large celery ribs, with leaves,cut in half inch lengths
1/2 lemon, unpeeled,cut in very thin slices
1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (14 ounce) can tomatoes, diced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
4 cloves garlic, smashed
1 tablespoon light soy sauce
1/2 cup cold water
1 tablespoon cornstarch
3 -4 sprigs of fresh mint, leaves removed and rolled up,cut in thin strips

Steps:

  • Trim fat from chops.
  • Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
  • In the same pan, add onion chunks, saute until soft, about 5 minutes.
  • Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
  • Stir in wine or broth, bring to simmer and deglaze pan.
  • Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
  • Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
  • Return chops to pan and spoon mixture over them.
  • Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
  • Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
  • Sprinkle with chopped fresh mint.
  • Serve over mashed potatoes or rice or noodles.

Nutrition Facts : Calories 138.4, FatContent 4.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 477.9, CarbohydrateContent 18.9, FiberContent 4.8, SugarContent 7.8, ProteinContent 3.1

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