Braised Lamb Shoulder Chops

"Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)"
Braised Lamb Shoulder Chops created by lilurchin
Ready In:
1hr 45mins




  • Trim fat from chops.
  • Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
  • In the same pan, add onion chunks, saute until soft, about 5 minutes.
  • Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
  • Stir in wine or broth, bring to simmer and deglaze pan.
  • Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
  • Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
  • Return chops to pan and spoon mixture over them.
  • Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
  • Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
  • Sprinkle with chopped fresh mint.
  • Serve over mashed potatoes or rice or noodles.

Join The Conversation

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  1. Marie F.
    I made this last night & noted a bitterness that I did not like & determined that it was the lemon slices. The bitterness of the pith permeates the entire dish. I would make it again, but would zest & juice the lemon.
  2. A. W.
    I omitted the cornstarch and added tomato pureé instead. I also added garbanzo beans in homage to my former Chef of Moroccan decent.
  3. A. W.
    This is my new favorite lamb recipe! I love the lemon in it; sliced thinly it virtually disappears in the sauce, but the flavor remains and lends very interesting notes. Make sure you have some bread to mop up the dish afterwards!
  4. krisorlima
    This braised Lamb recipe was delicious. I served it with couscous. It had an amazing combination of spices and the lemon gave it just the right amount of bite. Will do it again. A must!
  5. Cook In Northwest
    I only gave this 4 stars because hubby didn't really like it that much. I think next time I'll zest and squeeze the lemon rather than slice it (may have to make it a whole lemon) because I didn't care for the lemon hit in my mouth when I ate a lemon slice (it was too different a taste from the main taste of the dish.) I used some boneless lamb leg that I chopped into stew sized pieces instead of chops, and cooked for 2 hours, that worked out well. I'm guessing it was about 1 pound of meat. I used cabernet sauvignon wine. Aside from the lemon, the dish was tasty. I would recommend that you sprinkle the chopped mint lightly, as it could overpower the other flavors easily. Preparation was easy and ingredients readily available, so that was a big plus from my point of view. (I was unsure about the "light" soy sauce, so I used low-sodium soy sauce and that was good.) I served it over rice which worked out well to be a one-dish meal.



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