Lamb Shoulder Chops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon of olive oil
2 pounds of 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 of fresh rosemary, chopped
1 cup of beef broth
1 cup red wine
2 tablespoons of cornstarch
½ cup of water
1 tablespoon of Worcestershire sauce
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Directions: |
Directions:Preheat oven to 300º F.
Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned (about 1 to 2 minutes per side). Remove chops to a plate to drain, reserving drippings in the skillet.
Sauté onion and garlic in reserved drippings until tender (about 5 minutes).
Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
Bake in preheated oven for 3 hours.
Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy (about 5 minutes). |
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Number Of
Servings: |
Number Of
Servings:4 to 6 servings |
Preparation
Time: |
Preparation
Time:3 hours and 30 minutes |
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