« Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe. »
- 1 tablespoon olive oil
- 2 pounds lamb shoulder chops, or more to taste
- salt and ground black pepper to taste
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
Prep : 20 m Cook : 3 h 10 m Ready In : 3 h 30 m
- 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.
Source : allrecipes.com