Braised Lamb Shoulder Chops

Meltingly Tender Health Food

Nov 17, 2023

Americans consume a minimal amount of lamb compared to other countries in the world. This is a real shame because lamb is a nutrient-packed protein. Lamb is high in zinc, vitamin B12 and niacin; it is high in anti-inflammatory omega-3 fatty acids and is a protein powerhouse. These “healthy fats” can help reduce levels of "bad" cholesterol in your blood, lowering your risk for heart disease and stroke. It’s this fat that makes lamb so crave-worthy and stocked with flavor, full of a sweet gaminess that is much earthier than beef.

When we hear lamb, many of us think about rack of lamb, or roasted leg of lamb, but the often forgotten lamb shoulder chop is an inexpensive cut that should make it onto your table more often.

The lamb shoulder chop is a cross-cut from the shoulder typically sold in packs of 3-4 at the grocery store. It’s a very simple piece of meat to master if you have a couple of hours to loosely watch a pot.

In this recipe, I braise the lamb using a traditional technique but I add sweet potatoes to the braising broth. I do this for both flavor and viscosity. When the lamb is finished, I reduce the sauce and crush the potatoes into the sauce creating a rich and creamy base for the lamb.

Salt the lamb for at least an hour before cooking

sear the lamb in the dutch oven or pot to create the braising sauce

Remove the lamb from the pot and build the braising broth.

After removing the lamb, saute your onions, carrots,celery and garlic in the pan until golden. Once they are cooked,add your broth, sweet potatoes, and herbs to the pot. Add the lamb back as well.

Make sure the liquid is brought to a simmer before putting into a 250F oven to braise.

This is the essential part of a braise. You MUST make sure the braising liquid comes to a simmer before putting it in the oven otherwise it will take a long time to come up to temp.

Cover the pot with a lid, but leave it open a crack so it can breathe. Then braise in the oven until the lamb is fork-tender. MAKE SURE you constantly check the braising liquid to ensure it isn’t boiling. If it boils, the protein will seize up and dry out instantly. You will lose all of that beautiful gelatin. It should be at a lazy bubble the whole time.

Once you remove the pot, take the lamb out and place it on a pan/plate covered in foil to stay hot. Begin reducing your braising liquid, and crushing the sweet potatoes on the side of the pan. You can also skim some of that fat off the top at this stage if the lamb is fatty.

At this stage I add wild mushrooms as well.