“Braised Lamb Shoulder Arm Chops”

I recently posted Irish Colcannon and the perfect meat to serve are my Braised Lamb Shoulder Arm Chops. Chops are cooked until tender in a chicken and tomato based broth with sliced onions. Make pan gravy by adding a bit of cornstarch to thicken sauce. I’d say this is a perfect Sunday dinner. But trust me if you make these chops one weeknight and warmed the next day makes perfect sense. Of course flavors meld and concentrate leaving you with the most tender meat which screams for mashed potatoes. Serve with your favorite green vegetable and dinner is served.

Braised Lamb Shoulder Arm Chops

My pictures show this lamb recipe served with mashed potatoes (Irish Colcannon) but roasted or scalloped potatoes work marvelously. Lamb chops were one of my Dad’s favorite meats. When my sister and I were first introduced to lamb, I wasn’t sure about it. Some feel lamb has a gamey-taste, fresh taste. But lamb stands up to bold flavors from herbs like rosemary and thyme. I am not a picky eater by no means so Mom roasted a leg of lamb once using fresh rosemary and lemon. We have been hooked ever since. I cook it all from leg of lamb, rack of lamb, lamb ribs to lamb chops. It’s all delicious, tender and juicy so give lamb a try.

Braised Lamb Shoulder Arm Chops

My Braised Lamb Shoulder Arm Chops are a perfect recipe to try if you think you don’t like lamb or never tried it. Once braised, the meat is like cooked beef pot roast. Lightly salted and peppered chops are browned on both sides in Olive oil. Add sliced onion, garlic, tomato paste, ground thyme and chicken stock. Let meat cook until tender about 1 to 1 1/2 hours. Add in a couple of tablespoons cornstarch to thicken sauce to make gravy. Taste and adjust seasoning as desired. Serve chops with potatoes or favorite side dishes.

Braised Lamb Shoulder Arm Chops

Braising is moist heat cooking at its best. Note, lamb chops are delicious grilled but be careful not to overcook. Lamb grilled is best cooked no more than medium-rare otherwise it’s dry and not juicy. Braising allows for a longer cooking time producing tender, fall-apart meat like my Braised Lamb Shoulder Arm Chops. You can use shoulder blade chops in this recipe if desired. Give this recipe a try when you want to serve your family something different. This meal will impress even the most picky eater. You’ll say, “Lamb, where have you been all my life?’ Enjoy!

Braised Lamb Shoulder Arm Chops

Braised Lamb Shoulder Arm Chops

6 lamb shoulder arm chops (can use blade chops)

3 T. Olive oil

Sea salt and black pepper

3 cups chicken stock or more if needed

4 T. tomato paste

1/4 t. ground thyme

1 large yellow onion, thinly sliced

3 T. cornstarch

In a large skillet, heat Olive oil over medium-high heat. Lightly salt and pepper chops then brown both sides of chops, about 3 minutes per side. Brown in batches if needed.

Return all chops to skillet and add in chicken stock, tomato paste, thyme, and sliced onion.

Cover and braise for 1 to 1 ½ hours or until is lamb is tender.

In a small bowl, add cornstarch and ladle 1/2 cup broth into bowl, stirring until slurry is made. Pour slurry into skillet, cooking and stirring until a thickened gravy is formed. If gravy is too thick, add a more stock if needed. Adjust seasonings to taste.

Serve hot with mashed potatoes and your favorite green vegetable.