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Braised Lamb Shoulder Chops

Lamb Shoulder Chops braised in a hearty rich wine sauce. Sure to fill the belly and content the heart.
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author www.sanpasqualskitchen.com


  • 4 Lamb Shoulder Chops
  • 1 teaspoon Salt
  • ½ teaspoons Ground Black Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 3 cloves Garlic Chopped
  • 1 teaspoon Dried Herbs De Provence
  • 1 cup Dry White Wine
  • ½ cups Chicken Stock
  • 1 cup Tomato Puree
  • Parsley For Garnish


  • Pat dry lamb chops and season with salt and pepper.
  • Heat olive oil and butter in a pan on high heat and add the chops when hot. Cook chops until browned and then remove to a plate.
  • Turn the heat to medium and add garlic and herbs.
  • Cook stirring until garlic is soft but not brown.
  • Add the wine scraping up the brown bits and reduce to about half.
  • Add the chicken stock and tomato puree and reduce by half.
  • Add the lamb back to the pot, reduce heat to low and cover and simmer until chops are tender about 45 minutes.
  • Garnish with parsley.
  • ¡Que aproveche!