When it comes to cooking lamb; lamb shoulder chops are one of my favorite cuts of meat to prepare. These slow roasted lamb chops are juicy and flavorful, and ridiculously easy to prepare!
Slow roasting the lamb in the oven is one of my favorite ways to cook these shoulders because on low and slow the lamb soaks up all the flavor and becomes so juicy. The shoulder chops are also naturally more flavorful, and when paired with flavors like cumin & cinnamon the gamey taste lamb usually has isn’t as prominent.
To make these slow roasted lamb chops start off with sautéing some onions and butternut quash in pan. Once they have softened; remove them from the pan and sear the lamb on both sides until brown. Add a can of plum tomatoes along with the seasonings and place them in the oven to cook low and slow at 280 degrees for 1 hour.
Check out the recipe below!
Slow Roasted Lamb Chops
4 lamb shoulder chops
1 large onion, sliced
2 cups butternut squash, diced
2 sprigs of fresh thyme
1 tablespoon garlic, chopped
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon all spice
1/2 teaspoon oregano
1 can of whole plum tomatoes
- In a dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and butternut squash to the pot and cook until they soften; about 5 minutes. Remove from the pan and set aside.
- Add some more olive oil to the pan, and add the lamb chops to the pan. Sear each side for 5 minutes, until brown. Remove from the pan an set aside. To the same pan add the tomatoes, thyme, parsley, and all the seasonings. Stir together and add the sautéed onions and squash as well as the lamb; back to the pan.
- Place in the oven at 280 degrees, and allow to cook for 1 hour; checking periodically. Serve immediately with your choice of sides (rice, couscous, and mashed potatoes).