This is a true homestead comfort dish. Shoulder chops are an inexpensive cut of lamb, and they’re full of flavor. But they’re also bony and pretty fatty, and folks often have a hard time figuring out how to cook them. I used to sear them in a pan, but the fat would shrink around the meat, making the whole piece distorted and difficult to eat. Braising it, however, takes this cut to a whole new level. With the toppings I suggest here, this is like lamb candy, sweet and fork-tender. Try it with a side of sautéed greens and served over Parsnip Celeriac Mash with Dijon (recipe below). You can make this dish in a braising pot or covered casserole dish, if you have one, but a baking dish lined with unbleached parchment paper and then tightly covered with parchment will do the trick just as well, and with less cleanup. It’s an incredibly easy, tasty meal. These recipes are from The Homegrown Paleo Cookbook
- 1 tablespoon coconut oil or ghee
- 4 (6-to8-ounce) lamb shoulder chops
- Sea salt and ground black pepper
- 2 tablespoons tomato paste
- 1 14oz can diced tomatoes (drained)
- 1 large yellow onion, sliced thin
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground fennel
- 1 batch Parsnip Celeriac Mash with Dijon (see recipe below), for serving (optional)
- 10 sprigs fresh thyme, for garnish
- Preheat the oven to 300°F. Have a braising pot or covered casserole dish on hand, or prepare a large baking dish by lining it with unbleached parchment paper.
- In a skillet, heat the coconut oil over medium heat.
- Season the chops on both sides with salt and pepper, then add them to the hot pan. Sear on both sides, working in batches if necessary to avoid overcrowding the pan. Place the seared chops in the braising pot, casserole dish, or prepared baking dish必利勁
. - Combine the diced tomatoes and tomato paste in a bowl.
- Cover the chops with the sliced onion and tomato mixture, then sprinkle on the thyme, oregano, and fennel.
- Place the lid on the braising pot, casserole dish, or baking dish. If your baking dish does not have a tight-fitting lid, place another piece of parchment paper on top and tuck in the edges to create a seal. Braise in the oven for 2 hours, or until the meat is fork-tender. Serve over the parsnip mash, if you like, and garnish with the thyme sprigs.
- 2 pounds parsnips, peeled and cut into 1-inch pieces
- 2 pounds celeriac, peeled and cut into 2-inch chunks
- 3 cups homemade chicken stock
- About 1 cup heavy cream or canned, full-fat coconut milk
- 2 teaspoons Dijon mustard
- 1 tablespoon minced fresh chives (optional), for garnish
- Sea salt and ground black pepper
- In a large pot, bring the parsnips, celeriac, and chicken stock to a simmer.
- Cover and cook for 30 to 40 minutes, untilthe roots are tender.
- Without draining the cooking liquid, add the cream and blend until smooth using an immersion blender. Depending on how much stock escaped from the roots while they cooked, you may need slightly more liquid for a smooth mixture.
- Garnish with chives, if desired, and season with salt and pepper to taste.
Image credit: Heidi Murphy
6 thoughts on “Italian Braised Lamb Shoulder Chops”
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The lamb chops recipe calls for tomatoes in Step 4, but no tomatoes are listed in the ingredients list.
thanks, added!
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