As regular readers know I am a bit of a fan of lamb shoulder chops – I love them for their flavour and because they are a less expensive cut which is often on special.
Here the chops snuggle among the vegetables and slowly braise to create a melting tender, aromatic dish that once in the oven
requires little attention.
Braised Lamb Chops & Root Vegetables
4 lamb shoulder chops
2 tbsp seasoned flour
1 large (about 200g) onion, chopped
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
2 carrots, sliced
2 parsnips, sliced
2 potatoes, sliced
440g can diced tomatoes
2 cups beef stock
2 tbsp chopped parsley
1 Preheat oven to 180°C.
2 Place chops and flour in a plastic bag and toss to coat chops with flour.
3 Heat a frying pan over a high heat, add 2 tbsp oil and heat briefly, then add chops and cook for 4-5 minutes each side to brown. Transfer chops to a baking dish.
4 Add a little more oil to pan, if necessary, add onion, cover and cook, stirring frequently, for 8-10 minutes or until onion is soft and translucent. Add garlic and Italian herbs and cook, stirring, for 2-3 minutes or until fragrant.
5 Add carrots, parsnips and potatoes to pan and turn to coat with onion and herb mixture. Add tomatoes and stock and bring to the boil. Pour tomato and vegetable mixture over chops. Cover and bake for 1½ hours or until chops and vegetables are tender. Increase oven temperature to 200°C, remove cover and bake for 30 minutes longer. Just prior to serving, scatter with parsley. Serve with a
seasonal steamed green vegetable of your choice.
Happy cooking and eating.
Recipe by Rachel Blackmore
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