Braised Lamb Shoulder Chops


  • 4 lamb shoulder chops
  • 1 large onions, cut into chunks
  • 4 carrots, sliced
  • 3 celery ribs, including leaves, cut into inch-long pieces
  • 1/2 blood orange, cut into thin slices
  • 1/4 red wine
  • 1/4 cup stock (in this case I used rosemary pork stock)
  • 1 (14 oz) can of diced tomatoes
  • 5 cloves of garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Montreal steak seasoning
  • salt and pepper
  • fresh cilantro for garnish


  1. Trim fat from the chops and season lightly with Montreal steak seasoning.
  2. Heat olive oil in a large cast iron skillet and brown the chops for about 5 minutes on each side. Set aside on a plate.
  3. Add onions to skillet and saute for 5 minutes.
  4. Add carrots, celery, orange slices, salt, and pepper and saute for 15-20 minutes.
  5. Stir in wine and broth and bring to a simmer.
  6. In a bowl, combine tomatoes, soy sauce, garlic, curry, cumin, and coriander. Add to the pan and stir into the veggies.
  7. Put the chops back into the pan, top with the veggies/sauce, bring to a boil, then reduce heat and simmer for about an hour. Chops will be fork tender and the veggies/sauce will be thickened.
  8. Garnish with cilantro and serve over mashed potatoes, noodles, rice, cauliflower rice, or zucchini noodles (or whatever you prefer).

Recipe slightly adapted from

lamb shoulder chops