Slow-Braised Lamb Shoulder Chops

Ingredients List

• 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

• ½ cup water

• 2 tablespoons cornstarch

• 1 tablespoon Worcestershire sauce

Instructions

Prepare all ingredients. Preheat the oven to 300°F (150°C).

In a skillet, heat olive oil over medium-high heat. Season lamb chops with salt and pepper. Brown the lamb in the hot oil, cooking for 1 to 2 minutes on each side. Transfer the chops to a plate, keeping the drippings in the skillet.

Sauté onions and garlic in the reserved drippings over medium heat until the onions become soft, about 5 minutes. Remove from heat.

Place the lamb chops into a baking dish and add the sautéed onion mixture. Sprinkle fresh rosemary over the chops. Pour in beef broth and red wine, then cover the dish with aluminum foil.

Carefully pour the liquid from the baking dish into a saucepan. In a separate bowl, whisk together water and cornstarch until smooth, then stir this mixture into the liquid in the saucepan. Add Worcestershire sauce and simmer over medium heat for about 5 minutes, or until thickened.

Drizzle the sauce over the lamb chops and serve immediately.

Nutritional Information (per serving)