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From a booklet put out by Country Meadow Austral-Amercican Brand Lamb. Don't want to lose this and I want to get rid of all my clutter!

Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)

After the intial browning in olive oil, these inexpensive, tough lamb chops are braised for an hour in garlicky red wine and tomatoes. They emerge from the braising meltingly tender and incredibly flavorful. The combination of tomatoes, garlic, and beans is a classic and it really makes this dish.

Brown chops in bacon fat. Meanwhile, soak crumbs in the water until they take it all up; squeeze out the excess. Sprinkle onion, parsley and seasonings over crumbs, add beaten egg and mix lightly but enough to blend well. Put dressing in a buttered baking dish; cover with the browned chops. Cover

Grill the chops until they are cooked as desired - it is recommended that they are cooked no more than medium-rare/light medium. Any more than this and the meat could become dry. Cooked or uncooked red meat is determined by the temperature, not the color, so be sure to try it if you are not

Brown chops in oil on both sides(I sometimes grill them first). Remove chops from pan and add onions and mushrooms . Saute until mushrooms start to turn brown and most of the liquid evaporates, add garlic and cook for another 2-3 minutes. Add chops to a dutch oven, top with onions and mushrooms,
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How to Cook Lamb Shoulder Chops