Type what you have

Ingredients

• ✓ lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• butter
• all-purpose flour
• chicken stock
• rosemary
• carrot
• celery
• water
• baby dutch yellow potato
• green onion

Instructions

1. 1 Season lamb shoulder chops with salt and black pepper.
2. 2 Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
3. 3 Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
4. 4 Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
5. 5 Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
6. 6 Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
7. 7 Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
8. 8 Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ lamb shoulder chop
• salt
• black pepper
• vegetable oil
• onion
• garlic
• red wine
• beef consomme
• rosemary
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
2. 2 Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
3. 3 Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer's instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
6. 6 Return chops to the pot and stir to coat.

By Vmarie715

Ingredients

• ✓ lamb shoulder chop
• rosemary
• black pepper
• garlic
• pomegranate juice
• kosher salt
• olive oil
• orange marmalade
• white wine vinegar
• water
• red pepper flakes
• mint leaves

Instructions

1. 1 Gather all ingredients.
2. 2 To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
3. 3 To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
4. 4 Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
5. 5 Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
6. 6 Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
7. 7 Serve with mint jelly.

By John Mitzewich

Ingredients

• ✓ lamb shoulder chop
• olive oil
• salt
• black pepper
• onion
• garlic
• rosemary
• beef broth
• red wine
• water
• cornstarch
• worcestershire sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving drippings in the skillet.
3. 3 Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.
4. 4 Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.
6. 6 Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.
7. 7 Spoon sauce over lamb chops and serve.

By kalphen

Ingredients

• ✓ lamb shoulder chop
• aluminum foil
• garlic
• rosemary
• salt
• black pepper
• mushroom
• carrot
• zucchini
• onion
• butter
• lemon juice
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place 1 large piece heavy-duty aluminum foil vertically on a work surface and 1 large piece heavy-duty aluminum foil horizontally on top, large enough to cover 1 lamb chop and vegetables.
3. 3 Place 1 lamb chop in middle of foil; rub with 1/2 tablespoon garlic, 1/6 rosemary, salt, and pepper. Repeat with remaining chops.
4. 4 Stack 1/6 each mushrooms, carrots, zucchini, and onion on top of each chop. Place 1 tablespoon butter on each chop then drizzle each with 1 teaspoon lemon juice. Top each with 1 square feta cheese.
5. 5 Wrap top piece of foil around lamb chop and vegetables, followed by bottom piece; tightly seal each package.
6. 6 Bake in the preheated oven until lamb is cooked but still pink in the center and an instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

By Sabine Oyer