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Cooking Lamb Shoulder Chops in One Pot served on a white platter in rich savory gravy with sliced carrots, onions, fresh rosemary, and chopped parsley garnish.

How to Cooking Lamb Shoulder Chops in One Pot Easy Recipe

By Nancy
Discover the best ways to cooking lamb shoulder chops to perfection! From pan-searing to slow-cooking, explore easy recipe and expert tips for tender
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 380 kcal

Ingredients
  

  • 4 lamb shoulder chops
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced
  • 4 garlic cloves smashed
  • 2 carrots chopped into rounds
  • 1 cup chicken or lamb stock
  • ½ cup dry red wine (optional
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon tomato paste

Instructions
 

Step 1: Season Generously

  • Pat the chops slices dry with paper towels. Salt and pepper both sides heavily, pressing gently so it clings.
    Four raw lamb shoulder chops arranged neatly on a large white platter, well-seasoned with coarse sea salt flakes and freshly cracked black pepper before cooking.

Step 2: Sear for Color

  • Heat olive oil in your pot until it shimmers and just barely smokes. Sear each chop about three minutes per side until deeply browned.
    Four lamb shoulder chops seared to a deep golden-brown crust inside a large Dutch oven with hot oil and cracked black pepper.

Step 3: Build the Base

  • Remove the chops and set them aside on a plate. Toss onions and carrots into the same pot, Stir in garlic and tomato paste until fragrant, roughly one minute
    Sliced carrots and chopped onions sautéing in a Dutch oven with minced garlic and tomato paste added to the center for cooking lamb shoulder chops.

Step 4: Deglaze and Simmer

  • Pour in the wine, letting it bubble and reduce for a minute or two. Add stock, herbs, and the bay leaf, stirring once to combine everything. Nestle the chops back into the pot, tucking them beneath the liquid so they cook evenly.
    Seared lamb shoulder chops braising in rich savory broth with carrots, onions, fresh rosemary sprigs, thyme sprigs, and bay leaves inside a large Dutch oven.

Step 5: Let It Braise

  • Simmer for 60 to 70 minutes, checking occasionally. The crazy part is how the meat practically falls off the bone by the end.
    Cooking Lamb Shoulder Chops in One Pot tender in a rich dark gravy with carrots, onions, fresh rosemary, thyme, and bay leaves inside a Dutch oven.

Step 6: Rest and Serve

  • Turn off the heat completely. Let the dish rest, covered, for five minutes before serving. This resting period preserves the juices that took so much effort to develop.
    Cooking Lamb Shoulder Chops in One Pot served on a white platter in rich savory gravy with sliced carrots, onions, fresh rosemary, and chopped parsley garnish.

Notes

Nutritional Information

  • Calories: 380
  • Protein: 28g
  • Fat: 26g
  • Carbohydrates: 6g
  • Sodium: 420mg
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
Keyword Cooking Lamb Shoulder Chops