Braised Lamb Shoulder Chops

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Saucy braised lamb shoulder chops served atop mustard mashed potatoes.

Prep Time20

Cook Time2 30

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 396kcal

Author: Jana Dziak

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

Top Tips:

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.

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