Braised Lamb Shoulder Chops
Tender braised lamb chops are prepared in a Dutch oven with wine, mustard, and rosemary, ideal for serving with potatoes or other vegetables.
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Instructions
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Preheat oven to 300 F.
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Heat 2 tablespoons olive oil in a Dutch oven, cook sliced onions until lightly browned, then remove.
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Add 1 tablespoon olive oil, brown lamb chops 3 to 4 minutes per side, then add garlic for 1 minute.
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Return onions to the pot with lamb and garlic.
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Combine dry red wine, mustard, salt, pepper, and rosemary; pour this mixture over the lamb.
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Cover the pot tightly, transferring to a baking pan if not oven-safe.
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Braise in the oven for 2 to 3 hours until the lamb chops are very tender.
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Serve the lamb chops with their cooking juices.