Red Wine–Braised Lamb Shoulder Chops

1. 1

   Gather all the ingredients. Preheat the oven to 300 degrees F (150 degrees C).

2. 2

   Heat olive oil in a skillet over medium-high heat. Season the lamb chops with salt and pepper. Sear the lamb in the hot oil until browned, 1 to 2 minutes per side. Transfer the chops to a plate, keeping the drippings in the skillet.

3. 3

   Sauté the onion and garlic in the reserved drippings over medium heat until the onion is tender, about 5 minutes. Remove from the heat.

4. 4

   Place the lamb chops in a baking dish; add the onion mixture. Sprinkle rosemary over the chops. Pour the beef broth and red wine into the baking dish. Cover the dish with aluminum foil.

5. 5

   Bake in the preheated oven for 3 hours. Transfer the lamb chops to a serving platter.

6. 6

   Carefully pour the liquid from the baking dish into a saucepan. Whisk the water and cornstarch in a bowl until smooth; stir into the liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.

7. 7

   Spoon the sauce over the lamb chops and serve.

• Calories 471.58 kcal High
• Protein 49.83 g Good Source
• Carbs 12.77 g Moderate
• Total Fat 24.71 g High
• Saturated Fat 8.99 g High
• Trans Fat 0.78 g High
• Cholesterol 153.2 mg High
• Sodium 222.6 mg Moderate
• Fiber 0.67 g Low Source
• Sugar 7.43 g Moderate
• Added Sugar 0.97 g Low Source
• Calcium 132.22 mg Moderate
• Iron 3.17 mg Moderate
• Potassium 386.32 mg Low Source
• Vitamin A 21.43 mcg_rae Low Source
• Vitamin C 1.7 mg Low Source
• Vitamin D 0.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷