Savory Braised Lamb Shoulder Chops

Prep: 30 min
Cook: 3 hr 30 min
Yield: 4 servings (estimated)
Method: Braising

Ingredients

About 3 lb bone-in lamb shoulder chops
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive or avocado oil, as needed
1 large yellow onion, sliced
6 garlic cloves, minced
2 tbsp tomato paste
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cayenne
About 2 cups beef bone broth, as needed
1 bay leaf
1 tsp red wine vinegar, optional
Fresh lemon juice, to finish, only if needed
1 tbsp cornstarch, optional, for a slurry if needed
1 tbsp cold water, plus plain water as needed for dilution

Method

Season the lamb
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.
Sear the chops
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.
Cook the onion and garlic
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.
Bloom the spices and tomato paste
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.
Deglaze the pot
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.
Braise the lamb
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.
Balance the sauce
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.
Finish and serve
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.