Braised Lamb Shoulder Chops

Prep Time
Cook Time
1h 45m
Ready In

"Pleasingly rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we do."

Original recipe yields 4 servings


  • Serving Size: 1 (388.1 g)
  • Calories 208.1
  • Total Fat - 10.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 21.5 mg
  • Sodium - 270.3 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 6 g
  • Sugars - 8.5 g
  • Protein - 8 g
  • Calcium - 101.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 37.1 mg
  • Thiamin - 0.2 mg

Step 1

Trim fat from chops. Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.

Step 2

In the same pan, add onion chunks, saute until soft, about 5 minutes. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes. Stir in wine or broth, bring to simmer and deglaze pan.

Step 3

Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.

Step 4

Return chops to pan and spoon mixture over them. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.

Step 5

Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.

Step 6

Sprinkle with chopped fresh mint. Serve over mashed potatoes or rice or noodles.

Tips & Variations

No special items needed.



This was our anniversary dinner last night and it was extremely wonderful! I used Merlot and left out the salt and served with mashed potatoes. Love how the thinly sliced lemon just melts away into the sauce to leave it with a lovely bright flavour! Just enough heat to satisfy the palate and not overtake the combination of warm spices. Thank you for sharing Derf! Will be making this again.

review by:
(19 May 2012)