One pot braised lamb shoulder chops and vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
2 or
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Calories
510 kcal
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Course
Main Course
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Cuisine
British
One pot braised lamb shoulder chops and vegetables
Description
One pot braised lamb shoulder chops and vegetables begins by browning pieces of lamb shoulder chops briefly in olive oil to develop color and flavor. Onions, garlic, carrots, and parsnips are then sautéed in the same pot to start softening. Optionally, white wine may be added and reduced before adding stock, dried thyme, oregano, lemon juice, and seasoning.
The lamb is nestled back among the vegetables, covered, and braised in the oven at moderate heat for a period sufficient to tenderize the meat and develop rich flavors throughout. The cooking method renders the lamb tender while allowing the vegetables to absorb the aromatic broth and herbs, resulting in a well-rounded, savory dish.
This recipe provides a wholesome meal suitable for two but can be extended with complementary starches like bread, rice, or couscous to serve more. The simple seasoning and combination of root vegetables reinforce the rustic character of the dish.
Ingredients
- ½ onion
- 3 cloves garlic
- 5 oz carrot 5oz is approx 1 large or 2 small
- 8 oz parsnip 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 stock eg vegetable, chicken, or can use water, light
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 1 tablespoon lemon juice or more, to taste
- salt
- black pepper
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
- Serves about two generously; adding bread, rice, or couscous can extend this dish to feed four.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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