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braised lamb shoulder chops and vegetables in dish.
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5 from 6 votes

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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: British
Servings: 2 or more with additional sides
Calories: 510kcal
Author: Caroline
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Ingredients

  • 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

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.

Video

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

Calories: 510kcal | Carbohydrates: 34g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 137mg | Sodium: 264mg | Potassium: 1496mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11860IU | Vitamin C: 30mg | Calcium: 125mg | Iron: 6mg
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