Braised Lamb Shoulder Chops

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lamb shoulder

  Domestic, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw

  2 lb or 907g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Rosemary

  Fresh

  2 tbsp or 3g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  1 cup or 248g

• Red wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Water

  Plain, clean water

  ½ cup or 118g

• Cornstarch

  2 tbsp or 15g

• Worcestershire sauce

  1 tbsp or 17g

Directions

1. Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. Heat olive oil in a skillet over medium-high heat. Season 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 drippings in the skillet.
3. Saute onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.
4. Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.
5. Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.
6. Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.
7. Spoon sauce over lamb chops and serve.
8. Source: www.allrecipes.com/recipe/241480/braised-lamb-shoulder-chops/