One pot braised lamb shoulder chops and vegetables

Name: One pot braised lamb shoulder chops and vegetables
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2 or
Ingredients: ½ onion; 3 cloves garlic; 5 oz carrots; 8 oz parsnips; 1 tablespoon olive oil; 1 ½ lb lamb shoulder chops; ¼ cup white wine; 1 ½ cups light stock; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 1 tablespoon lemon juice; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
2 or
Calories
510 kcal
Course
Main Course
Cuisine
British

One pot braised lamb shoulder chops and vegetables

Sasha Velasquez

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Easy to prepare, the lamb becomes deliciously tender and the vegetables take on all the wonderful flavor.

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Ingredients

Servings

½ onion
3 cloves garlic
5 oz carrots (5oz is approx 1 large or 2 small)
8 oz parsnips (8oz or 2 medium)
1 tablespoon olive oil approx
1 ½ lb lamb shoulder chops (approx - I used 4 pieces)
¼ cup white wine optional
1 ½ cups light stock eg vegetable, chicken, or can use water
½ teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon lemon juice or more, to taste
salt and pepper

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Instructions

Preheat oven to 350F/175C. Roughly dice the onion and chop the garlic. Peel and cut the carrot and parsnips into slices, halved or quartered if larger. Pat dry the pieces of lamb.
Warm a little oil in a shallow pan with a lid suitable for putting in the oven (only a little as fat will quickly come out of the lamb) over a medium-high heat. Add the lamb and cook for 2-3 minutes on each side until lightly browned. Also brown slightly around the edges. Remove the lamb from the pan and set aside.
Add the onions and soften, stirring now and then, for a couple minutes. Add the garlic, carrots and parsnips to the pan and cook for approximately 3-5 minutes to start to color slightly. Optionally, deglaze the pan with wine and allow to reduce before adding stock. Either way, then add stock, thyme, oregano, lemon juice and a little salt and pepper. Scrape any browning from the bottom of the pan and mix through.
Add the lamb back to the pan, nestling the chops in amongst the vegetables, cover the pan and put in the oven for approx 1 hour until the lamb is tender before serving.

Notes

This makes a generous meal for 2, but can also easily stretch to 4 with eg some bread, rice or couscous to both bulk out and mop up all the delicious gravy.

Nutrition Information

Show Details

Calories 510kcal (26%) Carbohydrates 34g (11%) Protein 49g (98%) Fat 20g (31%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 137mg (46%) Sodium 264mg (11%) Potassium 1496mg (43%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 11860IU (237%) Vitamin C 30mg (33%) Calcium 125mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 2or

Amount Per Serving

Calories 510 kcal

% Daily Value*

Calories	510kcal	26%
Carbohydrates	34g	11%
Protein	49g	98%
Fat	20g	31%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	137mg	46%
Sodium	264mg	11%
Potassium	1496mg	32%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	11860IU	237%
Vitamin C	30mg	33%
Calcium	125mg	13%
Iron	6mg	33%