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Slow-Cooked Lamb Shoulder Chops

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PREP TIME
20 min
COOKING TIME
190 min
TOTAL TIME
210 min
SERVINGS
6 servings
Lunch Dinner
Slow-Cooked Lamb Shoulder Chops
Ingredients
  • 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
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon Worcestershire sauce
Instructions
1
Acquire all necessary components. Preheat the cooking facility to 300 degrees Fahrenheit (150 degrees Celsius).
2
Heat olive oil in a hot pan over medium-high heat. Apply seasonings to lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving juices in the pan.
3
Cook onion and garlic in reserved juices over medium heat until onion is tender, about 5 minutes. Take from the heat.
4
Transfer lamb chops to a baking container; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking container. Cover the container with aluminum foil.
5
Bake in the preheated facility for 3 hours. Remove lamb chops to a serving tray.
6
Carefully pour liquid from the baking container into a saucepan. Whisk together water and cornstarch in a bowl until smooth; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.
7
Pour the prepared sauce over lamb chops and serve.