Recipe for Braised Lamb Shoulder Arm Chop or Steak
I love lamb, but these days, lamb chops are climbing in price. So is everything else, of course, but lamb shoulder arm chops remain affordable. How to cook a lamb shoulder arm chop? Braising is best. Fortunately, it’s one of the quickest meats to braise. An hour is all you need, and that’s walk-away cooking at its everyday French best!
The other day, I braised just one chop. It was easily enough meat for a salad for two. If serving lamb shoulder arm chops as a main dish, you’ll need one per person. See my recipe for four chops, below.
Braised lamb shoulder arm chops (aka braised lamb shoulder arm steaks) are one of the best braising cuts around. They braise in about an hour (much less time than, say, shanks), and they’re just so satisfying.
How to cook a lamb shoulder arm chop? Braise it—in just one hands-off hour.
I like to serve braised lamb shoulder steak (chops) simply as you would any good braised cut, such as beef short ribs or pot roast or pork shoulder: with puréed potatoes, baked rice, noodles, or another starch, and a lovely green vegetable.
I also love serving the meat from braised lamb shoulder chops in a salad. To do so, when the meat is finished, take the meat out of the braising liquid and cut it from the bones, discarding any gristle or fat as you go. Cut it into bite-size cuts.
Now matter how you wish to serve them, here’s an easy recipe for braised lamb arm chops:
Braised Lamb Arm Chops Recipe (Braised Lamb Steaks Recipe)
Makes 4 servings.
4 (8-ounce) lamb arm shoulder chops (also called lamb arm shoulder steaks)
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
Whole unpeeled garlic cloves, optional
3/4 cup low-sodium chicken broth
3/4 cup dry white wine
1 teaspoon dried herbes de Provence or rosemary, or 1/2 teaspoon thyme, crushed
Preheat the oven to 350°F. Season the chops with salt and pepper. Brown the chops on all sides in olive oil in a braiser or Dutch oven, which will take about 8 minutes. (Add unpeeled garlic cloves to the pan, if you like, and brown them a bit during the last couple minutes of browning the meat). Remove chops from pan. Add the wine, chicken broth, and herbes de Provence; stir to loose browned bits. Cover tightly, transfer to the preheated 350° oven, and bake until lamb is super-tender, one hour; check occasionally to make sure the liquid has not entirely reduced and add a little water if the pan is dry. Serve lamb arm shoulder chops with the pan jus (and soften roasted garlic, if using, to spread over the lamb).
Note: To use the lamb for a salad, remove the lamb from the cooking liquid. Cool until comfortable to handle and cut lamb meat away from bones, discarding fat and gristle. Refrigerate until serving time, but bring to room temperature to serve.
