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Preparation Time: 20 minutes
Cook Time: 3 hrs 10 minutes
Total Time: 3 hrs 30 minutes
Servings: 6
nutrition (estimate)
Per Serving:
360 calories
protein 23.3g
carbohydrates 5.9g
fat 23.1g
cholesterol 89.7mg
sodium 257.5mg
Ingredients
1 tablespoon olive oil
6 shoulder lamb chops
Salt and ground black pepper to taste
1 small onion
4 cloves garlic
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine (OPTIONAL)
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce
METHOD
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, for roughly 1 to 2 minutes per side. Remove chops to a plate to drain, keeping drippings in the skillet.
- Sauté sliced onion and minced garlic for roughly 5 minutes in the reserved lamb drippings until tender.
- Transfer drained lamb chops to a baking dish; add onion and garlic mixture. Sprinkle chopped rosemary over the chops. Pour beef broth and red wine (optional) into the baking dish. Cover the dish with aluminium foil.
- Bake in a preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from the baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, for roughly 5 minutes.
