Are lamb shoulder chops the same as lamb chops?

Shoulder chops are larger in size than rib and loin chops, and have a tougher muscle structure. The shoulder has more fat and connective tissues than the other chops, so it needs to cook slightly longer to help them break down. Allow your lamb to rest about 10 minutes before serving.

Are lamb shoulder chops tough?

Lamb shoulder, rich in connective tissue, is your best choice for stews and braises. Shoulder is also sometimes sold cut into steaks. However it is cut, shoulder will be tough unless it is cooked for a long time, at which point it becomes meltingly tender and luscious.

Is lamb shoulder chops a good cut of meat?

These chops have several bones running through them, and lots of connective tissue, but their meat is very tasty and an excellent value. Lamb shoulder chops benefit from long, slow cooking, especially braising, which produces meltingly tender, falling-off-the-bone meat.

How to cook lamb shoulder chops in cast iron?

Mediterranean Braised Lamb Shoulder Chops. 1. In a large skillet with a lid, preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat. Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 7 minutes. Scrape the mixture into a small bowl.

How to cook lamb shoulder chops with tomatoes and Rosemary?

Warm the remaining 1 Tbs. olive oil. Add the shallots and cook until softened, about 5 minutes. Add the garlic and rosemary and cook, stirring, for 1 minute more. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Simmer the liquid until reduced by about half, about 2 minutes.

What’s the best way to braise lamb chops?

The chops are browned then braised in red wine along with a complementary combination of onions, rosemary, and garlic. The long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops. Gather the ingredients.

What’s the best way to cook a lamb shoulder?

In a large skillet with a lid, preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat. Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 7 minutes. Scrape the mixture into a small bowl. Season the lamb with salt and pepper on both sides.