This one pot braised lamb shoulder chops and vegetables is a delicious, comforting & easy one pot meal perfect for dinner on a cold night. Full of fantastic flavor.
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Before I go any further, Happy New Year! May it be a good one. Now that’s out the way, let me get to the deliciousness. I’ll admit, these braised lamb shoulder chops came about a bit by accident. But it was definitely a happy accident, as we instantly loved it.
We had received some lamb shoulder chops in our meat box which I had originally thought I would grill, possibly something like my Greek marinated lamb. However it was a cold day and the more I thought about it, while it would work it wasn’t the most tender cut for grilling.
Everything pointed to braising.
I raided the fridge for vegetables that would work and so added some carrots and Brussels sprouts. A few herbs, plenty garlic and a touch of lemon and this delicious, easy dish was born.
Reminiscent of childhood
This dish reminds me a little of the lamb hotpot, a kind of stew my mum used to make when I was a child. It was made with diced lamb, usually shoulder, in a flavorful herby gravy. You topped the dish with slices of potato which acted as a lid, keeping all the juice in while the lamb cooked.
Little bits of the gravy bubbled up to add a slightly sticky sheen to the top of the potatoes. I should get round to making it, as you can see.
This doesn’t have the same potato layer on top, and so is that bit easier, but still has much of that comforting flavor. The slow cooking in the oven is just long enough to make the lamb deliciously tender without turning the vegetables to mush. The vegetables take on the wonderful flavors from the gravy that forms from the stock, herbs and garlic added as well as from the lamb.
How to make these braised lamb should chops
All you do is:
- Brown the lamb
- Set the lamb aside while you start the vegetables cooking.
- Once vegetables start to soften, add back the lamb along with the herbs, stock and lemon.
- Cover and cook it in a low oven for an hour then enjoy.
While I used carrots and Brussels sprouts, you could certainly change these to other vegetables depending on what you have or prefer. Just bear in mind they will be cooking a while so need to be relatively robust.
If you’re looking for an easy, comforting meal for colder weather, this one pot lamb shoulder chops and vegetables is a delicious option. The meat is tender and pulls off the bone so easily. The vegetables take on the wonderful flavor of the gravy which you have to make sure you scoop up.
Try it, and you’ll see what I mean. You won’t be disappointed.
Enjoy comfort food? Try these!
- Slow cooker short ribs
- Milk-braised pork (maiale al latte)
- Braised lamb shanks
- Catalan fish stew (romesco de peix)
- Bo kho (Vietnamese beef stew)
- Plus see the winter recipes for more cold-weather comfort food.
One pot braised lamb shoulder chops and vegetables
- ½ onion
- 3 cloves garlic
- 5 oz carrots 140g, approx 1 large or 2 small
- 8 oz Brussels sprouts 225g
- 1 tbsp olive oil approx
- 1 ½ lb lamb shoulder chops 675g
- 1 ½ cups light stock 360ml, or water
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1-2 tbs lemon juice
- salt and pepper
- Preheat oven to 350F/175C. Roughly dice the onion and slice the garlic. Cut the carrots into slices, halved or quartered if larger. Peel the outer layer from the Brussels sprouts, trim the end then halve or quarter, depending on size.
- 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 each side until lightly browned. Remove the lamb from the pan and set aside.
- Add the onions, garlic carrots and Brussels sprouts to the pan and cook for approx 3-5minutes to start cooking slightly. Add the 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 before serving.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Get more easy supper inspiration:
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
- Chicken Chili by A Mind “Full” Mom
- Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
- Asian Tuna Noodle Bowls by Cooking Chat
- Haluski (Cabbage and Noodles) by Cindy’s Recipes and Writings
- Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
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