Braised Lamb Shoulder Chops

Braised lamb shoulder

Serves: 4


  • 1 tbsp olive oil
  • 4 lamb shoulder chops
  • 1 large onion, cut in half, and each half quartered
  • 3 medium carrots, cut in 1.3 cm circles
  • 3 large celery ribs, with leaves, cut in 1.3 cm lengths
  • 1⁄2 lemon, unpeeled, cut in very thin slices
  • 1⁄2 cup red wine, sherry, port or beef broth
  • 1⁄4 tsp salt
  • 1⁄8 tsp fresh ground pepper
  • 1 can diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 4 cloves garlic, smashed
  • 1 tbsp light soy sauce
  • 1⁄2 cup cold water
  • 1 tbsp cornstarch
  • 3-4 sprigs fresh mint, leaves removed and cut into thin strips


  1. Trim fat off chops.
  2. Heat oil in large, deep non-stick fry pan or Dutch oven. Brown chops on both sides (for about 5 minutes each side) then remove from pan and set aside.
  3. In the same pan, add onion and sauté until soft.
  4. Add carrots, celery, salt and pepper and lemon slices, sauté until caramelized (15 to 20 minutes).
  5. Stir in wine/broth, bring to a simmer and deglaze the pan.
  6. Meanwhile, empty tomatoes (undrained) into a bowl. Add curry powder, cumin, coriander, garlic and soy sauce. Stir to mix.
  7. Pour tomato mixture into the pan, stir to mix with caramelized vegetables.
  8. Return chops to pan and spoon the mixture over them.
  9. Bring to boil then reduce heat and simmer, covered, for 1 hour or until chops are fork-tender.
  10. Mix cold water and cornstarch (to a slurry consistency). Stir into pan and bring to boil, simmer until juices are thickened.
  11. Sprinkle with chopped fresh mint.
  12. Serve with mashed potatoes, rice or noodles. Yum!

This recipe is adapted from Genius Kitchen.