One pot braised lamb shoulder chops and vegetables
Easy to prepare, the lamb becomes deliciously tender and the vegetables take on all the wonderful flavor.
Servings: 2 - 3
Calories: 701kcal
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Ingredients
- ½ onion
- 3 cloves garlic
- 5 oz carrots (5oz is approx 1 large or 2 small)
- 8 oz Brussels sprouts
- 1 tablespoon olive oil approx
- 1 ½ lb lamb shoulder chops
- 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
Instructions
- 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.
Nutrition
Calories: 701kcal | Carbohydrates: 23g | Protein: 76g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 377mg | Potassium: 1779mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12695IU | Vitamin C: 106.9mg | Calcium: 133mg | Iron: 8.3mg