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, this one pot braised lamb shoulder chops and vegetables 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. 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.
The slow cooking in the oven is just long enough to make the braised lamb shoulder chops 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. It 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.
How it’s made
As you can see, I might need to make the lamb hotpot as I obviously liked it. But we also loved this one pot braised lamb shoulder chops. In fact I think it will get back on the menu before I make the hotpot as it’s also easier and I love having all the vegetables cooked right in there. All you do is brown the lamb, set it aside while you start the vegetables cooking then add them back 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.
Easy to prepare, the lamb becomes deliciously tender and the vegetables take on all the wonderful flavor.
- 1/2 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 1/2 lb lamb shoulder chops 675g
- 1 1/2 cups light stock 360ml, or water
- 1/2 tsp dried thyme
- 1/2 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.
I use my Le Creuset Enameled Cast-Iron Round Braiser to make this which works really well.
Try these other comforting dishes perfect for winter:
See all the other easy supper recipes being shared for today’s #SundaySupper:
- Chicken Enchiladas by Eat, Drink and Be Tracy
- Chicken Scarpariello by Sunday Supper Movement
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
- Pineapple Chicken Stir-Fry by Mindy’s Cooking Obsession
- Roast Chicken by Monica’s Table
- Bucatini with Spinach Pesto by The Chef Next Door
- Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
- Extra Cheesy Stuffed Shells by Positively Stacey
- Quick Chicken Piccata by The Redhead Baker
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Cheesy Oven Omelette With Ham by Cricket’s Confections
- Cranberry Orange Pork Roast by Cosmopolitan Cornbread
- Sweet and Garlicky Slow Cooker Pulled Pork by Family Foodie
Sheet Pan Suppers
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Ranch Sheet Pan Pork Dinner by Hezzi-D’s Books and Cooks
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
Soup and Sandwich Suppers
- Chicken and Cheese Pita Sandwiches by Pies and Plots
- Chicken Chili by A Mind “Full” Mom
- Chicken Marinara Panini by The Freshman Cook
Stove Top Suppers
- 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
- One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline’s Cooking
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
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