Braised Rosemary Lamb Shoulder Chops

 

Braised Lamb Shoulder Chops

Ingredients

  • 1 lb of Sun Raised Foods lamb shoulder chops

  • 1 medium onion

  • 3 large garlic cloves

  • 2 tbsp butter

  • 1 tsp dried thyme

  • 1 tbsp (15 ml) dried rosemary

  • 6 whole allspice

  • salt and pepper

  • 1/2 cups (118 ml) vegetable broth

  • fresh rosemary

Instructions

  1. Preheat the oven to 300°F (150°C).

  2. Over medium heat, melt the butter in a frying pan, sauté the onion and garlic for 5 minutes, then add the spices and cook for another 2 minutes.

  3. Remove the pan contents and set aside.

  4. Turn the heat to high. Pat the lamb dry, then place it in the frying pan. Brown on both sides.

  5. Turn the heat off.

  6. Mix the onion and spice mixture back with the lamb.

  7. Place the lamb and pan contents into a baking dish and pour the broth over the lamb, then place the dish into the oven.

  8. Cook the lamb for 3–4 hours, or until the meat is very tender and breaks up easily. Add a little more water or broth as needed to prevent the baking dish from drying out.

  9. Reserve the pan juices and serve them as a sauce over the meat.

  10. Serve with fresh rosemary sprigs.

Brooks Mixon