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Lamb Shoulder Chops

Lamb Shoulder Chops
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • olive oil
  • 8 shoulder lamb chops, 3/4" cut
  • matzo cake flour, for dredging
  • 2 small onions, sliced into half moons
  • 2 tablespoons chopped garlic, about 3 - 4 cloves
  • 1/2 cup white wine
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon dry oregano
  • 1 tablespoon fresh rosemary, rough chopped
  • 2 carrots, diced large
  • 1 28- oz. can crushed tomatoes, or 2 cups diced plum tomatoes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper



1 In a large sauté pan heat the oil. Place the matzo flour in a shallow bowl and coat the lamb chops.

2 Place the chops in the hot oil and sear the lamb on both sides. Remove each piece to an ovenproof, greased casserole and reserve.

3 To the same sauté pan, add the onion and garlic. Cook over low heat until the onions are just wilted. Add in the white wine, herbs, carrots and tomato.

4 Stir to scrape up any bits stuck to the bottom of the pan. Season with salt and pepper. Bring to a simmer and cook 2 – 3 minutes.

5 Pour the sauce over the lamb chops and cover. Bake at 350° F. for 1 to 1 ½ hours, or until meat is tender.

Source: Jeff Nathan