If you’re looking for a festive and delicious meal, try this one pot Lamb Shoulder Chops Recipe with Rice. It’s an easy, comforting and a crowd pleaser meal. The Lamb Shoulder Chops are my favorite cut for this recipe.
Course
Main Course, Main Dish
Cuisine
American, Mediterranean
Keyword
Beef tips and rice, holiday meal, lamb, Lamb Chops, Lamb Recipe, Lamb Shoulder, lamb shoulder chops, Lamb Shoulder Recipe, one pot meals, rice and lamb, rice pilaf
2 1/2cupstomato juice and stock mixed in a 50:50 ratio
1teaspoonsalt and pepper
1/2teaspoonallspice
1cinnamon stick
1green chillies
Garnish
Fresh parsley
Lemon slices
Fresh Mint
Instructions
In a large 5.5 quart heavy duty pot, add the butter on medium high heat.
Season the lamb shoulder chops well on both sides.
Sear the lamb chops in the pan for 2 minutes per side until golden.
Repeat until all the chops are seared.
Place the seared chops on a baking sheet.
Make the sauce by adding the butter into the same pot and sauté the onions and garlic.
Add in the tomatoes after 3 minutes when the onions have softened.
Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.
Add in the stock and bring the post to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.
Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice.
Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.
The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.
Serve the meal right away garnished with mint, parsley and lemon.
Recipe Video
Recipe Notes
Lamb Shoulder Chops Recipe Tips
Ask your butcher for American Lamb, make sure that you’re buying the freshest tastiest lamb for this recipe.
The ideal thickness of the chop for this recipe should be 1 inch.
When searing the lamb shoulder chops, make sure you don’t over crowd your pan.
A heavy duty cast iron or pot is ideal for this recipe, the size I used is 5.5 quart.
Don’t wash the lamb drippings off the post once the lamb is seared, this will add more flavor to the rice and recipe.
The type of rice that works best is long grain rice for this recipe.
A slow cooker could be used for this recipe, however times will vary and searing the lamb won’t be an option.
You’ll add all the lamb ingredients and cook until soft, then add in the rice, tomato juice and spice and cook until done.
Make sure for the lamb to cool down slightly to room temperature before serving as it will be very hot once done.
Enjoy!
Nutrition Facts
Lamb Shoulder Chops
Amount Per Serving
Calories 314Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 1258mg55%
Potassium 506mg14%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 8g9%
Protein 7g14%
Vitamin A 543IU11%
Vitamin C 20mg24%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.