Braised Rosemary Lamb Shoulder Chops Recipes

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

BRAISED LAMB SHOULDER CHOPS

Steps:

• 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.

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

BRAISED LAMB SHOULDER CHOPS

Steps:

• 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.

ROSEMARY AND THYME BRAISED LAMB SHOULDER

Steps:

• Roast lamb:
• Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
• Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
• Bring roast to room temperature (about 1 hour).
• Preheat oven to 350°F with rack in lower third.
• Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
• Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
• Make sauce:
• Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
• To serve:
• Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

LAMB SHOULDER CHOP RECIPE

Steps:

• Prepare all ingredients for the lamb shoulder chops recipe.
• Chop garlic and break down the fresh rosemary; combine with oil, salt and pepper in a large ziplock bag.
• Add lamb shoulder chops into the seasoning and leave it to marinate for at least an hour.
• Preheat the skillet on high heat. Remove all seasoning from the lamb shoulder chops and add them to the skillet. Cook for about 6 minutes on each side.
• Let lamb shoulder chops rest for about 5 minutes before serving.

BRAISED LAMB SHOULDER CHOP

Steps:

• Preheat oven to 300 degrees. Season both sides of the lamb with salt and pepper.
• In a medium dutch oven, warm one tablespoon of olive oil. Add in the onions and fennel. Let cook for 3-5 minutes, stirring occasionally, until veggies start to soften. Add in the parsnips and mushrooms to cook for another 3-5 minutes. Mushrooms should start to soften slightly, but still not be fully cooked.
• Remove the veggies from the pot with a slotted spoon, and set aside. Heat remaining tablespoon of oil in the pan, and sear the lamb chops for about 3 minutes per side. Chops should get a nice color to them, but not be cooked through. Do this in batches if needed, to ensure they get a nice caramelization.
• While the lamb is searing, ready your braising liquid. Combine the wine and mustard (if using wine), or the stock, vinegar and mustard. Whisk together well.
• When both sides of the lamb have a nice color, add the garlic into the pot, and cook for one more minute. Add the veggies back to the pot with the fresh herbs, and give a good stir to mix everything together. Pour the liquid over the meat and veggies.
• Cover and cook in the preheated oven for 2 hours. Serve immediately.

BRAISED ROSEMARY LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees. Over medium heat, melt the butter in a frying pan and then sauté the onion and garlic for 5 minutes; next add the spices and cook for another 2 minutes. remove the pan contents and set aside. Turn heat to high, pat dry the lamb and then place in frying pan. Brown on both sides. Turn heat off. Mix the onion spice mixture back with the lamb. Place the lamb and pan contents into a baking dish and pour the broth over the lamb then place the dish into the oven. the lamb will eeed to cook for 3 to 4 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and ad a little more water or broth as needed. Reserve the pan juices and serve as a sauce over the meat.