Braised Lamb Shoulder Chops

This recipe is time consuming, but easy and worth the wait.  Our 6yr old asked for seconds!  It turns Harris out fork tender, and makes a very flavorful gravy.  Our favorite shoulder chop cheap jerseys recipe!

Braised Lamb Shoulder Chops

Time: 1hr 45 minutes (cook time 1 hour)

  • 2lbs bone-in lamb shoulder chops (ours is usually around 6 small chops)
  • 1 tsp. coriander projects seed, ground
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil
  • 3 cloves garlic, smashed
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 1⁄2 cups red wine
  • 1⁄4 cup red wine vinegar (or balsamic)
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 tsp. rosemary
  • 1 tsp. thyme


Heat oven to 350˚. Season lamb with coriander, salt, and pepper. Heat 2 tbsp. oil in a 5-qt. oval dutch oven over medium-high heat.

Add chops in a China single layer and cook, flipping once, until well browned, about 3 minutes thriving per side. wholesale mlb jerseys Transfer chops to a plate. Repeat with remaining chops.

Discard all but 2 tbsp. fat from the dutch oven (Icelandic lamb will most likely not have enough fat to drain); add wholesale jerseys the garlic, carrots, onions, and celery and cook, stirring occasionally, until lightly browned, about 5 minutes. Add wine and vinegar and cook, scraping up any browned bits from the bottom of the pot, until the liquid is reduced by three-fourths, about 10 minutes.

Return lamb to the cheap nfl jerseys pot, add chicken broth, bay leaf, rosemary, and thyme, and bring to a wholesale mlb jerseys boil. Cover, transfer to the oven, and cook until lamb is tender, about 1 hour.

Transfer lamb to a plate. Skim fat from braising liquid (again, we didn’t have any extra fat with the Icelandic lamb) and strain liquid through a fine sieve into a 12″ skillet; discard solids.  Whisk in 1/8 cup flour and bring just to a boil to thicken.  Taste, thin with water if desired.  More flour can be whisked in for a thicker sauce.

To Serve

Drizzle gravy over lamb on a bed of white rice or mashed potato.


© 2015 Kaldakur Icelandics,