• Email
  • Pin It

Lamb Shoulder Chops


Contributed by:

Lamb Shoulder Chops


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Lamb Shoulder Chops


  • Prep Time : 5 min
  • Cook Time : 1 hour, 45 min
  • Ready Time : 1 hour, 50 min


4 s


  • olive oil
  • 8 shoulder lamb chops, 3/4" cut
  • matzo cake flour, for dredging
  • 2 small onions, sliced into half moons
  • 2 tablespoons chopped garlic, about 3 - 4 cloves
  • 1/2 cup white wine
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon dry oregano
  • 1 tablespoon fresh rosemary, rough chopped
  • 2 carrots, diced large
  • 1 28- oz. can crushed tomatoes, or 2 cups diced plum tomatoes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper



1 In a large sauté pan heat the oil. Place the matzo flour in a shallow bowl and coat the lamb chops.
2 Place the chops in the hot oil and sear the lamb on both sides. Remove each piece to an ovenproof, greased casserole and reserve.
3 To the same sauté pan, add the onion and garlic. Cook over low heat until the onions are just wilted. Add in the white wine, herbs, carrots and tomato.
4 Stir to scrape up any bits stuck to the bottom of the pan. Season with salt and pepper. Bring to a simmer and cook 2 – 3 minutes.
5 Pour the sauce over the lamb chops and cover. Bake at 350° F. for 1 to 1 ½ hours, or until meat is tender.

Source: Jeff Nathan

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in