One pot braised lamb shoulder chops and vegetables

September 24, 2024 by Caroline's Cooking

This one pot braised lamb shoulder chops and vegetables is a delicious, comforting & easy one pot meal perfect for dinner on a colder night. Full of fantastic flavor.

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overhead view of braised lamb shoulder chops and vegetables in dish.

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Lamb has always been a favorite meat of mine so I cook lamb relatively often. Though I do fall into a few favorite cuts and dishes, like lamb youvetsi, braised lamb shanks and lamb kofta.

When I first made this dish, it was a little by accident. We had received some lamb shoulder chops in our meat box which wasn't really one of my go-to cuts. I had originally thought I would grill them, possibly using my Greek lamb marinade. However it was a cold day and it didn't feel a fit.

Everything pointed to braising. And the result was so tasty, it has been happily repeated since.

close up side view of braised lamb shoulder chops and vegetables.

This dish draws a bit on the flavors of a British lamb hotpot, a kind of stew my mum used to make when I was a child. It's made with diced lamb, usually shoulder, in a flavorful herby gravy. You top the dish with slices of potato which act as a lid, keeping all the juice in while the lamb cooks.

Here, while I use some of the same flavors, since I've used a bone-in cut I have the vegetables mingling in rather than on top. So rather than getting crisp, they soak up all the delicious flavors from the lamb, herbs and the sauce that forms around them.

What are lamb shoulder chops?

As the name implies, lamb shoulder chops are cut from the shoulder - they are cross sections from that region. This is a little different from other more common lamb chops that are generally either from the loin or ribs.

The more common chops are a more consistent shape, with typically a larger chunk of tender meat and bone to one side. Shoulder chops, meanwhile, are more irregular, sometimes with more than one piece of bone in them.

The upside is they are a less expensive cut than rib or loin chops. But they are not quite as tender. However they can be great either marinated or, as here, braised which leads to flavorful, tender meat.

lamb shoulder chops, parsnips, carrot, onion, measure with stock, part lemon, garlic and small plate with dried herbs.

Vegetables that work for braising

One of the great things about this dish is that everything cooks together and the vegetables take on all that wonderful flavor. But the longer cooking time does mean that some vegetables don't work as well as they become far too soft and can fall apart. I for one like tender, but not so much mushy.

Here I used onion, carrots and parsnips. Onions add that lovely sweetness and are a base to so many dishes, while the others both work really well as they hold their shape, add different flavors and some color.

But you could certainly change these to other vegetables depending on what you have or prefer. Root vegetables work particularly well, but other firmer vegetables would also work, such as chunks of cabbage, fennel or cauliflower. You could use leek instead of onion, if you prefer.

I have previously used Brussels sprouts, though these need a little less cooking time than root vegetables so are maybe best added part way through cooking. Though it will depend on your taste.

Simple seasonings

Since this dish is all about enjoying those tasty lamb flavors, I have kept the seasonings really simple. Garlic is so often a good idea, and pairs well with lamb, as do thyme and oregano. A little lemon helps brighten the dish and cut through some of the richness that both makes lamb delicious and sometimes feel a little heavy.

If you want to adapt these flavors, then rosemary also pairs well with lamb, as does mint, so some of either of those would also work well. Though here I would suggest dried rather than fresh mint to mingle better through the dish. Fresh rosemary is probably better than dried since it's a firmer herb but both would work. Just make sure it is finely chopped.

pre cooking onions, carrot and parsnip in dish.

Tips for making this dish

This dish is very easy, but a few tips to help it work well:

Prepare the vegetables and garlic before you start. It may go quicker, and you may need to pay more attention than you might think as you start to cook so chop everything first, ready to go.
Give the meat a good sear. Searing the lamb, as with any meat, adds a layer of flavor that really adds to the end dish, so make sure you don't skip this.
Soften the onion before adding the other vegetables to help bring out it's sweetness.
Use a wide Dutch oven or cast iron braiser, as I have here. While this isn't essential, the heavy dish helps everything cook evenly and being wider allows the lamb chops to sit in a single layer, evenly covered by the liquid.

After the preparation and initial cooking, you cover the dish and place in the oven to let it slowly cook. The smells as it cooks can be tempting, but give it time to let the lamb become nicely tender.

lamb shoulder chops, vegetables and stock in dish before cooking in oven.

What to serve with braised lamb shoulder chops

Since you have lots of vegetables in there, you don't really need all that much, if anything, alongside. However, it does have a delicious gravy form that's worth enjoying. Some mashed potatoes work well for this, or simple some crusty bread. You could also serve something like couscous with it, too.

These braised lamb shoulder chops and vegetables are so full of comfort factor and also easy to make. The meat is tender and pulls off the bone so easily. The vegetables take on the wonderful flavor of the gravy which you don't want to let escape. It's perfect to add into your rotation through the colder months.

dish with braised lamb shoulder chops and vegetables from overhead.

Try these other comfort food favorites:

Slow cooker short ribs
Milk-braised pork (maiale al latte)
Catalan fish stew (romesco de peix)
Arroz de pato (Portuguese duck rice)
Plus see the winter recipes for more cold-weather comfort food.

I make this in my 30cm/3.5 quart cast iron braiser which works well (affiliate link).

braised lamb shoulder chops and vegetables in dish.

Print Recipe

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

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: British

Servings: or more with additional sides

Calories: 510kcal

Author: Caroline's Cooking

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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

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This post was first shared in January 2017 and has been updated with new photos, additional information and slight tweak to the recipe.

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Remember to pin for later!

This braised lamb shoulder chops and vegetables is an easy, largely hands off and tasty one pot meal (or at least one that just needs something to mop up the delicious braising liquid!).

« Mint jelly

Apple whiskey sour »

What are lamb shoulder chops?

Vegetables that work for braising

Simple seasonings

Tips for making this dish

What to serve with braised lamb shoulder chops

Try these other comfort food favorites:

One pot braised lamb shoulder chops and vegetables

Ingredients

Instructions

Video

Notes

Nutrition

Remember to pin for later!

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