Braised Lamb Shoulder Chops recipe
All Recipes Meat and Poultry Recipes Lamb Chops
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
Nutrition Info
- 360 caloriescarbohydrate: 5.9 gcholesterol: 89.7 mgfat: 23.1 gfiber: 0.3 gprotein: 23.3 gsaturatedFat: 9.2 gservingSize: -sodium: 257.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Braised Lamb Shoulder Chops
Directions
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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.