Dinner · Braising
Deeply browned lamb shoulder chops settle into a glossy onion sauce with warm spices, ready for basmati rice and a generous spoonful of the braising juices.
These savory braised lamb shoulder chops were the kind of dinner I wanted to spoon straight over basmati rice: deeply browned lamb, soft onions, and a glossy sauce with warmth from the spice blend rather than a lot of heat. The cumin, coriander, and two kinds of paprika gave the braise its savory character, while the cayenne stayed in the background. I kept the finish simple and did not use cinnamon.
I started with about 3 lb of bone-in lamb shoulder chops and seasoned them only with salt and black pepper before searing. I kept the ground spices off the lamb at that stage because I did not want them to scorch in the hot pot. Once the chops were deeply browned, I cooked the onion and garlic in the remaining fat, then bloomed the spices before adding the tomato paste. That order gave the onion sauce a darker, more settled flavor before the broth went in.
I covered the pot and braised the lamb at 325°F until it was fork-tender and beginning to release from the bone. The key thing I noticed with this batch was how quickly the salt in the bone broth concentrated. I tasted the braising liquid before reducing anything. When a sauce tasted too salty, I diluted it with plain water instead of cooking it down further.
If the added water left the sauce thinner than I wanted, I used only as much of a 1:1 cornstarch slurry as needed at a gentle simmer to bring it back together. I turned off the heat while the sauce was still glossy, then added a small amount of lemon juice only if it needed brightness. These savory braised lamb shoulder chops worked especially well with plenty of the onion sauce over the rice, and I kept the optional red wine vinegar in the pot for a little extra sharpness when I wanted it.
What you’ll need
The method
Season the bone-in lamb shoulder chops with the kosher salt and black pepper only. Let stand for 15-20 minutes, then pat dry if moisture has surfaced. Keep the cumin, coriander, paprikas, and cayenne aside so they do not scorch during searing.
Heat a Dutch oven over medium-high heat with a thin layer of olive or avocado oil. Working in batches without crowding the pot, sear the lamb for about 2 1/2-3 minutes per side, until deeply browned on both sides. Transfer the browned chops to a plate.
Lower the heat to medium. Pour off excess lamb fat, leaving about 1-2 tbsp in the Dutch oven. Add the sliced onion and cook for 6-8 minutes, until softened and beginning to brown. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the cumin, coriander, paprika, smoked paprika, and cayenne to the onion mixture. Stir for 30-45 seconds so the spices become fragrant without scorching. Add the tomato paste and cook for 1-2 minutes, until it darkens slightly.
Add 1/2 cup of the beef bone broth and scrape up all of the browned fond from the bottom of the pot. Simmer for 2-3 minutes. Add the bay leaf and the optional red wine vinegar.
Return the lamb and any collected juices to the Dutch oven. Add only enough additional beef bone broth for the liquid to reach about 1/3 to 1/2 of the way up the chops. Cover and braise at 325°F for about 2 1/2-3 hours, checking at 2 hours. The lamb is ready when it is fork-tender and beginning to release easily from the bone.
Transfer the lamb to a plate and discard the bay leaf. Skim excess fat from the sauce, then taste it before reducing because bone broth sodium can vary dramatically by brand. If the sauce is too salty, dilute it with plain water until balanced. If dilution makes it too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and add only as much slurry as needed at a gentle simmer; do not reduce the sauce heavily.
Turn off the heat while the sauce is still glossy. Add a small amount of fresh lemon juice only if the sauce needs brightness. Return the lamb to the warm sauce, cover for a few minutes, and serve over basmati rice with plenty of onion sauce.
Another way to cook it
After returning the lamb and braising liquid to the Dutch oven, cover and maintain a bare simmer on the lowest practical heat. Check at 2 hours and add a small splash of water or broth only if the liquid drops too far. Cook until fork-tender and beginning to release from the bone, then follow the original sauce-finishing directions.
Estimated nutrition
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