Lamb Shoulder Chops LOVE Braising!

Some people like to grill lamb shoulder chops, but to me, the only way to cook them is to braise them nice and slow for that tender, fall-off-the-bone result. I marinated some chops overnight in the fridge and they were ready for the Dutch oven tonight. The marinade was a very simple sweet and tangy mixture and it not only flavored the meat but also helped tenderize it thanks to the acid. I braised it with onions and carrots, which basically melted into the sauce. Such a nice treat on a Monday night!

Marinade:
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
1 tsp honey mustard
1 Tbsp lemon juice


Ingredients:
2 bone-in lamb shoulder chops
1 Tbsp olive oil
2 carrots, cut into 1/2-inch circles
1/4 c chopped onions
2 cloves of garlic, minced
1/2 c beef broth
1/2 tsp dried rosemary
Mashed potatoes, for serving


Prep:


1. Combine the marinade ingredients in Ziploc bag. Add chops and turn to coat. Refrigerate at least an hour, preferably overnight.


2. Heat oil in a Dutch oven over medium-high heat. Remove chops from marinade and brown 5 minutes on each side. Remove and set aside. (Reserve marinade.)


3. Add carrots and onions and cook 5 minutes, until softened. Add garlic and cook another minute. Stir in broth and rosemary. Boil, scraping up brown bits, for 5 minutes.


4. Add the lamb back, cover and reduce heat. Simmer for 30 minutes. Turn lamb over and simmer 30 minutes more, until meat and veggies are tender. Serve with mashed potatoes.