Savory Braised Lamb Shoulder Chops with Herb-Infused Vegetables
Indulge in the rich, succulent flavor of these braised lamb shoulder chops, perfectly slow-cooked to achieve tender meat that falls off the bone. The sweet and earthy notes of caramelized onions, carrots, and celery are beautifully complemented by the aromatic spices, creating a delicious harmony of flavors. This dish is enhanced with the freshness of lemon and mint, making it not only comforting but invigorating. Serve this delectable meal over creamy mashed potatoes, fluffy rice, or tender noodles for a satisfying main course that will impress your family and friends. We truly hope you enjoy these lamb chops as much as we did, bringing a touch of gourmet dining to your home cooking. Perfect for special occasions or a comforting family dinner!
N/A
Servings
375
Calories
18
Ingredients
Ingredients
Olive oil
1 tablespoon
Shoulder lamb chops
4 pieces (Trim excess fat)
Sweet onion
1 large (Cut in half and quarter each half)
Carrots
3 medium (Cut into half-inch circles)
Celery ribs
3-4 large (Cut into half-inch lengths, include leaves)
Lemon
1/2 piece (Unpeeled and cut into very thin slices)
Red wine or beef broth
1/2 cup
Salt
1/4 teaspoon
Black pepper
1/8 teaspoon (Freshly ground)
Diced tomatoes
1 (14 ounce) can (Undrained)
Curry powder
1 tablespoon
Cumin
1 teaspoon
Coriander
1 teaspoon
Garlic
4 cloves (Smashed)
Light soy sauce
1 tablespoon
Cold water
1/2 cup
Cornstarch
1 tablespoon
Fresh mint
3-4 sprigs (Leaves removed, rolled, and cut into thin strips)
Instructions
1
Begin by trimming any excess fat from the lamb shoulder chops to ensure a leaner dish.
2
In a large, deep non-stick frying pan or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb chops and sear them until browned on both sides, approximately 5 minutes per side. Remove the chops from the pan and set aside.
3
In the same pan, add the quartered sweet onion and sauté until softened and slightly golden, about 5 minutes.
4
Introduce the carrots, celery, salt, and pepper, along with the thin lemon slices, allowing them to sauté until they begin to caramelize, approximately 15 to 20 minutes, stirring occasionally.
5
Pour in the red wine or beef broth, bringing it to a simmer while scraping up any browned bits from the bottom of the pan to deglaze.
6
In a separate bowl, combine the diced tomatoes (with their juices), curry powder, cumin, coriander, smashed garlic cloves, and soy sauce. Mix well, then pour this tomato mixture into the pan with the sautéed vegetables. Stir to combine.
7
Return the browned lamb chops to the pan, nestling them into the mixture. Spoon the vegetable-tomato sauce over the chops to ensure they are well-coated.
8
Bring the mixture to a gentle boil, reduce the heat to low, cover, and let it simmer for about 1 hour, or until the chops are fork-tender.
9
To thicken the sauce, create a slurry by mixing the cold water and cornstarch in a small bowl. Stir this mixture into the pan and bring it back to a boil. Simmer for a few minutes until the juices have thickened to your desired consistency.
10
Finally, sprinkle the freshly chopped mint over the dish for a bright finish.
11
Serve the braised lamb shoulder chops over mashed potatoes, rice, or noodles, and enjoy!
Nutrition Information
17.5g
Fat
15g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of lamb cuts are best for this recipe?
This recipe specifically calls for 4 pieces of shoulder lamb chops, which are ideal for slow-cooking and braising.
Do I need to trim the lamb before cooking?
Yes, it is recommended to trim any excess fat from the lamb shoulder chops to ensure the final dish is leaner.
What is the first step in the cooking process?
Begin by heating olive oil in a large deep frying pan or Dutch oven and searing the lamb chops until browned on both sides.
How long should I sear the lamb chops?
The lamb chops should be seared for approximately 5 minutes per side over medium-high heat.
What kind of onion should I use?
The recipe calls for one large sweet onion, cut into halves and then quartered.
How long do the vegetables need to sauté?
The carrots and celery should sauté for approximately 15 to 20 minutes until they begin to caramelize.
Should the lemon be peeled before slicing?
No, the recipe specifies using half a lemon, unpeeled, cut into very thin slices.
What can I use to deglaze the pan?
You can use either 1/2 cup of red wine or 1/2 cup of beef broth to deglaze the pan and scrape up browned bits.
Should I drain the canned tomatoes?
No, use one 14-ounce can of undrained diced tomatoes, including all their juices.
What spices are included in the savory seasoning mix?
The dish is seasoned with curry powder, cumin, coriander, salt, and black pepper.
How is the garlic prepared for this dish?
The recipe requires 4 cloves of garlic that have been smashed before being added to the tomato mixture.
What type of soy sauce is recommended?
One tablespoon of light soy sauce is used to add depth and saltiness to the braising liquid.
How long does the lamb need to simmer?
Once the lamb is returned to the pan, cover it and let it simmer on low heat for about 1 hour.
How do I know when the lamb chops are finished cooking?
The lamb chops are done when they are fork-tender and the meat easily falls off the bone.
How can I thicken the braising sauce?
Create a slurry using 1/2 cup of cold water and 1 tablespoon of cornstarch, then stir it into the pan and boil briefly.
What is the purpose of the fresh mint?
Fresh mint sprigs are chopped and sprinkled over the finished dish to provide a bright, invigorating finish.
What are the recommended side dishes for this meal?
This dish is best served over creamy mashed potatoes, fluffy rice, or tender noodles.
How many calories are in one serving?
Each serving contains approximately 375 calories.
What is the protein content of this recipe?
This recipe provides a high protein content of 32.5g per serving.
How much fat is in this lamb dish?
There are 17.5g of fat per serving in these braised lamb shoulder chops.
What are the carbohydrate levels for this recipe?
The recipe contains 15g of carbohydrates per serving.
How should I cut the carrots?
The 3 medium carrots should be cut into half-inch circles for even cooking.
Should I use the celery leaves?
Yes, the recipe suggests including the leaves when cutting the 3-4 large celery ribs into half-inch lengths.
Can I use regular water instead of red wine?
While wine or beef broth is preferred for flavor, you can use beef broth as a direct non-alcoholic substitute.
How many ingredients are required in total?
There are 18 total ingredients used to create this savory braised lamb dish.
What kind of cooking vessel is recommended?
A large, deep non-stick frying pan or a heavy-bottomed Dutch oven is ideal for this braising process.
Is this recipe considered a comfort food?
Yes, it is tagged as a hearty comfort food, perfect for special occasions or family dinners.
How do I prepare the mint garnish?
Remove the leaves from 3-4 sprigs, roll them together, and cut them into thin strips (chiffonade).
Can I make the sauce thicker or thinner?
Yes, by adjusting the amount of cornstarch slurry and simmering time, you can reach your desired consistency.
Is the garlic added early in the sauté process?
No, the smashed garlic is mixed with the tomatoes and spices first, then added to the pan after the vegetables have caramelized.