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Braised Lamb Shoulder Chops Recipe


Braised Lamb Shoulder Chops

Braised Lamb Shoulder Chops

Photo and Recipe: Diana Rattray

 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.

The long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops.

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: Makes 4 to 6 Servings


  • 3 tablespoons olive oil, divided
  • 2 medium onions, halved, sliced about 1/4-inch thickness
  • lamb shoulder chops, 4 to 6
  • 4 cloves garlic, minced
  • 1 cup dry red wine, such as a Cabernet or Pinot
  • 3 tablespoons good quality Dijon mustard or similar gourmet mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped rosemary, or about 1 teaspoon dried crumbled rosemary


  •  Heat the oven to 300° F. 
  • Put 2 tablespoons of olive oil and the sliced onions in  a heavy Dutch oven or stew pot over medium heat. Cook the onions, stirring frequently, until lightly browned. Remove to a plate and add the remaining olive oil. Add the chops -- in batches, if necessary -- and cook, turning, until nicely browned on both sides, about 3 to 4 minutes on each side. Add the garlic and cook for 1 more minute. 
  • Add the onions back to the pot with the lamb and garlic.
  • In a bowl or 2-cup measure, combine the dry red wine with the mustaard, salt, pepper, and rosemary. Blend well with spoon or whisk. Pour over the lamb mixture. 
  • 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.
  • Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender. Serve the lamb chops with the cooking juices. 
  • Serve with mashed potatoes and cabbage,  or  another side vegetable, along with warm biscuits or a hearty bread.
  • Serves 4 to 6.

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