Lamb Shoulder Chops With Red Wine Recipes

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PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

  • To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
  • Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
  • Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
  • Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

LAMB AND RED WINE STEW



Lamb and Red Wine Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound lamb stew meat, cut into 1-inch cubes
Kosher salt
3 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, smashed and peeled
1 onion, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 1/2 cups low-sodium beef broth
5 sprigs fresh thyme
1 bay leaf
1 cup green Cerignola olives, smashed and pits removed
2 tablespoons chopped fresh Italian parsley
Mashed potatoes or crusty bread, for serving

Steps:

  • Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
  • Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

SLOW COOKER LAMB CHOPS



Slow Cooker Lamb Chops image

Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.

Provided by walliser

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h50m

Yield 6

Number Of Ingredients 13

½ cup red wine
½ sweet onion, roughly chopped
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
4 garlic cloves, minced
1 tablespoon ground thyme
1 tablespoon dried rosemary
2 teaspoons ground basil
1 teaspoon salt
1 teaspoon coarse ground black pepper
¼ cup tapioca starch
1 ½ pounds sirloin lamb chops, room temperature

Steps:

  • Combine red wine and onion in a slow cooker.
  • Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
  • Dip lamb chops in the mustard mixture and massage until fully coated.
  • Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
  • Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g

BRAISED LAMB WITH RED WINE AND PRUNES



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

Steps:

  • Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

LAMB CHOPS WITH RED WINE



Lamb Chops with Red Wine image

These Lamb Chops with Red Wine turned out to be the best I've ever made. Rosemary, garlic, and red wine came together ever so beautifully to create this dish with so much character and loads of depth. (Partnership with Panasonic)

Provided by Passionate About Baking

Categories     Low-Carb     Date Night     Valentine's Day     Shellfish-Free     Full Meal     Weekend Project     Gluten-Free     Egg-Free     Soy-Free     Microwave     Fridge     Peanut-Free     Tree Nut-Free     Grain-Free     Tomato-Free     Stove     Microwave

Time 4h30m

Yield 2

Number Of Ingredients 13

750 gram Lamb Chop
4 tablespoon Extra-Virgin Olive Oil
1/3 cup Shiraz
1 teaspoon Worcestershire Sauce
2 tablespoon Red Wine Vinegar
to taste Fresh Rosemary
5 clove Garlic
to taste Smoked Sea Salt
to taste Ground Black Pepper
1 tablespoon Clarified Butter
2 tablespoon Honey
to taste Fresh Rosemary
6 clove Garlic

Steps:

  • Whisk Extra-Virgin Olive Oil (4 tablespoon), Shiraz (1/3 cup), Worcestershire Sauce (1 teaspoon), Red Wine Vinegar (2 tablespoon), Fresh Rosemary (to taste), Garlic (5 clove), Smoked Sea Salt (to taste) and Ground Black Pepper (to taste) for the marinade.
  • Pat dry the Lamb Chop (750 gram) rub in the marinade gently. Leave covered in the fridge for at least 4 to 6 hours, better still overnight.
  • Heat the Clarified Butter (1 tablespoon) in a heavy bottom pan.
  • Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with Honey (2 tablespoon). Let the marinade bubble and reduce a little.
  • Transfer to a heatproof casserole. Cook in the Panasonic Microwave Oven covered on high power for 5 minutes or until done.
  • Return to the pan, throw in Fresh Rosemary (to taste) and Garlic (6 clove). Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
  • Serve and enjoy with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side! Cooking results may vary depending on microwave oven used.

Nutrition Facts : Calories 773 calories, Protein 29.4 g, Fat 66.5 g, Carbohydrate 12.7 g, Sodium 139.2 mg, SaturatedFat 25.0 g, TransFat 2.5 g, Cholesterol 140.0 mg, Sugar 9.0 g, Fiber 0.2 g, UnsaturatedFat 27.3 g

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Tenderly braised lamb chops are delicious with potatoes and cabbage or served with greens or another side vegetable.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h20m

Number Of Ingredients 9

3 tablespoons olive oil , divided
2 medium onions (halved, sliced to 1/4-inch thickness)
4 to 6 lamb shoulder chops
4 cloves garlic (minced)
1 cup dry red wine (such as a cabernet or pinot )
3 tablespoons Dijon mustard (good quality or similar gourmet mustard)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary (chopped, or about 1 teaspoon dried crumbled rosemary)

Steps:

  • Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

Nutrition Facts : Calories 280 kcal, Carbohydrate 5 g, Cholesterol 49 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, Sodium 601 mg, Sugar 2 g, Fat 19 g, ServingSize 4 to 6 Chops (Serves 4 to 6), UnsaturatedFat 0 g

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops with Mushroom Wine Sauce image

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees F (150 degrees 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, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  • Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  • Bake in preheated oven for 3 hours.
  • Remove lamb to a serving platter. Carefully drain liquid from 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, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

BRAISED LAMB CHOPS WITH RED WINE AND FIGS



Braised Lamb Chops with Red Wine and Figs image

Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h50m

Number Of Ingredients 9

4 lamb shoulder chops (about 1 inch thick)
1 teaspoon fennel seeds, toasted and coarsely ground
Coarse salt and freshly ground pepper
2 teaspoons vegetable oil
3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon
1/4 cup red-wine vinegar
2 cups chicken stock
7 ounces dried Calimyrna figs (about 8)
2 dried bay leaves

Steps:

  • Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
  • Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
  • Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE



Lamb Chops With Red Wine and Rosemary Sauce image

This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.

Provided by Expat in Holland

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb chops, fat trimmed
salt & fresh ground pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3/4 cup dry red wine
1 teaspoon fresh rosemary, minced
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth or 3/4 cup chicken stock
1 teaspoon butter
1 teaspoon flour
2 teaspoons Dijon mustard
3 tablespoons heavy cream

Steps:

  • Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
  • Add the oil to the skillet. Add chops to the pan cook 4 minutes.
  • Turn chops over and cook 3 minutes longer.
  • Remove chops from the skillet and set aside in a warm place.
  • Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
  • Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
  • Simmer over high heat until syrupy. That will take about 3 minutes.
  • Add the chicken broth and continue to simmer until sauce is reduced by about half.
  • Combine butter and flour in a cup (beurre manie).
  • Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
  • Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
  • Remove sauce from heat.
  • Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
  • Serve Immediately.

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