Tag Archives: lamb shoulder chops

Braised Lamb Shoulder Chops with Capers, Balsamic Vinegar, and Red Peppers

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Typically, we find lamb shoulder chops to be a tough cut of meat and benefit from a longer braise. However, Cook’s Illustrated tried a much shorter braise than usual for this lamb chop recipe—just enough to cook the meat. After only 15 to 20 minutes, they claimed the lamb was tender, but we beg to differ.  

Our initial concerns at the short amount of time (15 to 20 minutes originally) the lamb chops cooked were well-founded. After 20 minutes, they were still tough and we added another 10 minutes to the braise. In fact, they could have used even more time to tenderize. In the past, we’ve always braised them, covered over low heat for 2 hours, until they were fall-apart tender.

The much-anticipated caper and red pepper sauce with the deglazing liquid was delicious! Because we only cooked two chops, there was some sauce leftover which we made good use of on some pork chops the following day. Our pairings for the lamb included a side salad and a recent new potato fave, Crispy Parmesan Potatoes.

included

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 lamb shoulder chops, about 3/4 inch thick, trimmed of external fat
  • Salt and ground black pepper
  • 2 Tbsp. olive oil
  • 1 small onion, chopped fine
  • 1 red bell pepper, seeded and diced small
  • 2 small cloves garlic, minced
  • ⅓ cup dry red wine
  • 1 cup canned tomatoes packed in puree, chopped
  • 2 Tbsp. minced fresh parsley leaves
  • 2 Tbsp. capers, drained
  • 2 Tbsp. balsamic vinegar

Directions

  1. Sprinkle chops with salt and pepper to taste.
  2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in 2 batches to avoid overcrowding, add 2 chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside. Repeat.
  3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion and pepper; sauté until softened, about 4 minutes.
  4. Add garlic; cook until fragrant, about 1 minute longer.
  5. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes.
  6. Stir in tomatoes, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, at least 30 minutes.
  7. Transfer chops to each of four plates. Stir parsley, capers, and balsamic vinegar into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.

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Adapted from a recipe by Cook’s Illustrated

Grilled Lamb Shoulder Chops Greek-Style

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Shoulder chops aren’t the most tender, but they truly have great lamb flavor. Plus, they are far less expensive than other types of lamb chops. The steaks are usually rather thin, therefore make sure you have a hot fire ready so they get a good sear on the outside before they have a chance to overcook on the inside.

Lamb and grilling are a classic combination in Greek cookery. In just minutes over a hot fire, they are nearly ready to serve with that quintessential Greek flavoring combination of fresh oregano, fresh lemon juice, really good olive oil, and just a touch of garlic. Simple is, as simple gets.

To complete the meal we roasted some baby Yukon potatoes which benefited from some of that oregano-garlic sauce; and a side of Roasted Green Beans with Pecorino and Pine Nuts which are mixed with oil, salt, pepper, and a tad of sugar to enhance caramelization.

Grilled Lamb Shoulder Chops Greek-Style

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. roughly chopped fresh oregano
  • 1 tsp. minced garlic
  • 1/2 lemon

Directions

  1. Preheat grill to hot.
  2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. Place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, use an instant-read thermometer. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. FYI, lamb can take on a gamey flavor when cooked past medium.
  3. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
  4. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
  5. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.

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Recipe by John Willoughby and Christopher Schlesinger