Braised Lamb Shoulder Chops
The perfect main course for Easter dinner this year! We raise Icelandic sheep on our homestead, and my decadent lamb shoulder chop recipe served over mustard mashed potatoes is a family favorite. It’s braised low and slow in a rich sauce. Try it with homemade egg noodles too.
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The most important thing you need here is the proper braising vessel.
An enameled cast iron Dutch oven is the best for braising. It holds heat well and has a tight-fitting lid to trap moisture. A stainless steel Dutch oven is another good option.
Similar recipes you might love are my European Oxtail & Barley Soup, Jamaican Oxtail Stew With Butterbeans, and Gochujang Beef Short Ribs.
Why You Should Make This
Ingredients Notes
- Lamb Shoulder Chops: Known for their rich flavor, these braise beautifully. You can substitute with bone-in lamb shanks or shank steaks like in the picture, oxtail, beef shanks, or beef short ribs.
- Red Wine: If you prefer non-alcoholic, substitute with beef broth plus 1 tablespoon of balsamic vinegar.
The full ingredient list with quantities is in the recipe card below.
Looking for more special occasion ideas? Try my dry-brined and smoked Turkey, hasenpfeffer rabbit stew, oven-roasted crispy duck. My oven-baked ham and vegetables recipe is a reader favorite.
Lamb Shoulder Chops Recipe Instructions & Process Photos
Step 1:
Pat the lamb shoulder chops dry and season each side generously with a big pinch of salt and pepper.
Heat olive oil or fat in a large Dutch oven over medium-high heat. Sear the lamb chops for 2–3 minutes per side until golden brown. Remove and set aside.
Step 2:
Reduce the heat to medium and add the sliced onion and diced carrots to the same pot. Cook for 4–5 minutes until softened and translucent. Add the tomato paste and cook it, stirring, until it becomes a rich dark red color.
Stir in minced garlic and cook for 30 seconds until fragrant.
Step 3:
Pour in red wine, scraping up any browned bits from the bottom of the pot and then simmer for 2–3 minutes.
Add rosemary, thyme, bay leaf, stock, and balsamic vinegar. Bring to a simmer.
Return lamb chops to the pot, submerging them almost entirely in the liquid. A little meat should peek out at the top as in the photo above. Cover with a lid and reduce heat to low. Simmer for 1.5–2 hours total or more until fork tender, turning the chops halfway through.
Step 4:
Boil cubed potatoes in salted water for 20–25 minutes until fork-tender.
Drain and mash until smooth. Stir in warm milk, butter, sour cream, Dijon mustard, and whole-grain mustard (if using). Season with salt and pepper to taste.
Step 5:
Remove the bay leaf from the sauce and skim off excess fat.
Adjust seasoning with salt and pepper. Serve the lamb chops over mashed potatoes, generously spooning the sauce over the top.
Are you wondering what else to serve on the side? A simple and refreshing German cucumber salad, German potato dumplings and/or bread dumplings, cheesy loaded scalloped potatoes, blitva (potatoes with garlic and Swiss chard), rotkohl (braised red cabbage) and creamed cabbage are all lovely choices!
Recipe FAQs
How to Store, Reheat, and Freeze Lamb Chops?
Storage: Store leftover lamb and sauce in an airtight container in the refrigerator for up to 3 days. Keep mashed potatoes in a separate container to maintain texture.
Freezing: The braised lamb can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Mashed potatoes do not freeze well due to texture changes.
Reheating: Reheat lamb in a covered skillet over low heat, adding a splash of broth if needed. Mashed potatoes should be reheated with a bit of milk or butter to restore creaminess.
Yes! After searing the lamb, transfer it to a slow cooker with all ingredients and cook on low for 6–8 hours. You may need to reduce the sauce on the stovetop at the end or thicken it with a cornstarch slurry.
A side of roasted Brussels sprouts, sautéed green beans, or a fresh arugula salad perfectly complements the richness. I love serving this with a roasted vegetable salad and simple dressing.
Bone-in lamb chops add more flavor to the dish, but boneless can be used for a quicker cook time.
You can use a mix of beef stock and a tablespoon of balsamic vinegar for depth without alcohol.
My Top Tips for the Best Braised Lamb Shoulder Chops
Related Recipes
If you tried this Braised Lamb or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Braised Lamb Shoulder Chops
Equipment
- Dutch Oven & Lid or similar
- Tongs, Wooden Spoon, Cutting Board & Knife
- Potato masher or ricer
Ingredients
For The Lamb Shoulder Chops
- 4 lamb shoulder chops about 1 1/2 lbs total, or use shanks
- 2 teaspoons salt and more to taste
- 1 teaspoon freshly cracked black pepper and more to taste
- 2 tablespoons olive oil or lard
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 large carrots diced
- 1 cup red wine
- 1 cup beef or chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary minced (or 1/2 teaspoon dried)
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- 1 tablespoon balsamic vinegar
For Mustard Mashed Potatoes
- 2 lbs Yukon Gold or Russet potatoes peeled and cubed
- ½ cup whole milk warmed slightly
- ½ cup unsalted butter softened
- ½ teaspoon salt
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
Instructions
- Prep the Lamb: Season and sear lamb chops in a Dutch oven until browned. Remove and set aside.4 lamb shoulder chops, 2 tablespoons olive oil or lard, 1 teaspoon freshly cracked black pepper
- Sauté Vegetables: Cook onions and carrots in the same pot until softened. Add tomato paste and cook until it becomes a rich dark red color. Add garlic and stir for 30 seconds until fragrant.1 large onion, 3 cloves garlic, 2 large carrots, 2 tablespoons tomato paste
- Deglaze and Simmer: Pour in red wine, scraping the pot to get all the browned flavorful bits at the bottom. Add herbs, vinegar, and stock. Bring to a simmer.3 cloves garlic, 1 cup red wine, 1 cup beef or chicken stock, 1 teaspoon fresh rosemary, 2 sprigs fresh thyme, 1 bay leaf, 1 tablespoon balsamic vinegar
- Braise: Return lamb to the pot and cover with lid. Simmer on low for 1.5–2 hours until tender. You can also do this step in the oven at 300°F.
- Make Mashed Potatoes: Boil the potatoes in salted water until tender—about 25 minutes. Strain and then mash potatoes in the same, warm pot used for cooking with the warm milk, butter, sour cream, and mustards. Taste and add more salt if necessary.2 teaspoons salt, 2 lbs Yukon Gold or Russet potatoes, 1/2 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons sour cream, 1 tablespoon Dijon mustard, 1 teaspoon whole-grain mustard, 1/2 teaspoon salt
- Serve: Check that lamb easily falls apart when tested with a simple fork. Remove bay leaf from braising liquid, adjust sauce seasoning, and serve lamb over mashed potatoes with sauce spooned on top.
Notes
- Sear lamb for rich flavor.
- Use a quality dry red wine.
- Keep the heat low for tender results.
- Warm milk and butter for smooth potatoes.
- Let the lamb rest before serving.
