Braised Rosemary Lamb Shoulder ChopsShared by:
The best methods to prepare this cut and site after site suggested braising. Braising is a great technique to use on cuts that are tougher or chewier, aka cheaper cuts. But it is also a technique I like to use with other more expensive cuts. Of course good spices must be used and the results are always tender and juicy meat. We ended up with succulent lamb shoulder chops that were so tender, juicy, and the meat just fell off the bone. No chewy or fatty taste at all, Just awesome! Sign up for the Honest Cooking Newsletter
- 2 grams lamb shoulder chops weighed 550or 1.21 lb
- 1 medium onion cut into ⅛ths
- 3 large garlic cloves thinly sliced
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tbsp ½dried rosemary
- 6 whole allspice crushed
- salt and pepper to taste
- 1 cup vegetable broth
- Preheat the oven to 150c / 300f. Over medium heat melt the butter in a frying pan, saute the onion and garlic for 5 minutes then add the spices and cook for another 2 minutes. Remove the pan contents and set aside. Turn heat to high, Pat dry the lamb then place in frying pan. Brown on both sides. Turn heat off. Mix the onion spice mixture back with the lamb. Place the lamb and pan contents into a baking dish and pour the broth over the lamb then place the dish into the oven. The lamb will need to cook for 3 - 4 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or broth as needed. Reserve the pan juices and serve as a sauce over the meat.
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