Mediterranean Braised Lamb Shoulder Chops

4.98 from 39 votes

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These slowly cooked Mediterranian-style lamb chops are fall apart tender and nestled into a lovely vegetable-studded red wine and tomato sauce.

Salad and Braised Lamb Shoulder Chops on a white plate.

This is one of those cold-weather meals that makes you feel ok about cold weather. The smell of the lamb shoulder chops braising is such a beautiful prelude to the experience of eating this rich, fall-apart meat nestled in a saucy blend of vegetables. But be warned: this has to be cooked low and slow. The cooking time cannot be rushed, no matter how amazing this smells.

This braised lamb chop recipe features tomatoes, red wine, rosemary, thyme, and garlic. The sauce that is created by the slow braise begs to be ladled over the tender meat atop a pile of mashed potatoes, noodles (egg noodles are particularly great), polenta, or maybe a rice pilaf of sorts. So be sure and make those or some sort of starch to soak up the sauce.

It may seem unusual that the zucchini is braised for so long with the meat in the cooking liquid, but it’s more than fine. It definitely gets quite soft, but it fills out the sauce nicely, kind of thickening it. And along with the mushrooms, it removes the need for making a separate vegetable, which is always a nice thing. This whole recipe is made in one skillet, adding to the appeal. If you wanted to round out the meal, you could add Best Parmesan Roasted Broccoli or a Crispy Brussels Sprouts Salad.

Braised Lamb Shoulder Chops on a white plate.

Mediterranean Braised Lamb Shoulder Chops: Slow cooking makes these shoulder chops fall apart tender, and the vegetable studded sauce is incredibly flavorful.

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  • Olive oil 
  • Onion 
  • Carrots
  • Minced garlic
  • Lamb shoulder chops – About 1 inch thick.
  • Mushrooms – You can use any mushroom you like, such as button, cremini, or shiitake.
  • Zucchini or summer squash
  • Dried thyme and rosemary – Dried herbs are just fine in a slow-braised dish like this.
  • Red wine – Choose a wine you’d like to drink with the dish! If you want to sub in more tomatoes or chicken or beef broth for the wine, you can.
  • Tomato sauce or pureed tomatoes
  • Water or chicken broth 
  • Chopped fresh parsley – adds color and a nice burst of herby-ness.


What is the difference between lamb chops and lamb shoulder chops?

Lamb shoulder chops can also be called arm or blade chops. Shoulder chops are bigger than rib or loin lamb chops. Rib chops are usually significantly more expensive and should be cooked quickly and kept rare. Shoulder chops have more fat and connective tissues, so they are tougher than other lamb chop cuts. Braising them is a terrific cooking method to ensure tender, deeply flavorful chops.

Lamb shoulder chops are versatile in that they can be cooked quickly or slowly, both with delicious results. They are quite economical – usually significantly less expensive than rib chops, but from a nearby cut. 

What is the best way to cook lamb shoulder chops?

Lamb shoulder chops can be tough, so they are best either braised or cooked very low and slow or else quickly cooked over high heat. It’s the in-between cooking methods that aren’t so good for shoulder chops. Cooking them like more tender cuts of meat will result in tough chops. In a braised lamb shoulder chop recipe like this, they will become fall-apart tender. 

Braised Lamb Shoulder Chops in a pan on the stovetop.

How Long to Cook Lamb Shoulder Chops

Sear up the chops, which is recommended for the best flavor and outer texture. You will want to cover the pan, then lower the heat to medium-low, and let everything simmer for about 2 hours. You’ll know the chops are done when they are very, very tender, with the meat practically falling off the bone.

Plate of Braised Lamb Shoulder Chops and salad.


  • I have also made the same meal with sweet potatoes in place of the zucchini and mushrooms, and it’s another delicious version. My whole family went crazy for these chops in both versions. I know I’ll keep going with this recipe, swapping in vegetables as they occur to me and as they show up in the market.
  • This is a stovetop slow-braised recipe, but you could also transfer it to a 300-degree oven for the 2-hour cooking period if you prefer to finish braising it in the oven and free up your range.

How to Make Mediterranean Braised Lamb Shoulder Chops

  1. Sauté the vegetable base: In a large skillet, sauté the onion, carrots, and garlic in olive oil until everything is tender and starting to brown, about 7 minutes.
Sauteing carrots, garlic, and onion in skillet.
  1. Sear the chops: In the same pan, sear the chops for about 4 minutes on each side until the chops are browned.
Searing lamb shoulder chops in skillet.
  1. Sauté the rest of the vegetables: Cook the mushrooms, zucchini, thyme, and rosemary until the vegetables become tender and golden, about 7 minutes.
Zucchini and mushrooms sauteing in skillet.
  1. Stir in the carrot and onion mixture.  
Steaming skillet of chopped vegetables.
  1. Deglaze the pan: Add the red wine and stir to release any browned bits from the bottom. Stir in the tomato sauce.
Adding red wine and deglazing pan of sauteed vegetables.
  1. Finish cooking the chops: Tuck the browned chops into the mixture. Cover the pan, and simmer, covered, for 2 hours, until the meat is very, very tender.
Braising lamb should chops in tomato mixture on stovetop.
  1. Serve: Sprinkle with parsley. Serve with the pan sauce and vegetables.
Salad and Braised Lamb Shoulder Chops on a white plate.


  • Don’t forget the parsley at the end. This kind of slow-braised dish really benefits from a last pop of fresh green.
  • One of the other little tricks I do often is to finish a dish with some chopped arugula. It serves the same purpose as parsley or another herb but adds a peppery punch that I think is very welcome as a counterbalance to a rich dish.

What to Serve With Lamb Shoulder Chops

Plate with Braised Lamb Shoulder Chops and salad set with utensils and a cloth napkin.

More Lamb Recipes to Try

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4.98 from 39 votes

Mediterranean-Braised Lamb Shoulder Chops

These slowly cooked Mediterranian-style lamb chops are fall apart tender and nestled into a lovely vegetable-studded red wine and tomato sauce.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4 People
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  • 3 tablespoons olive oil (divided)
  • 1 medium onion (roughly chopped)
  • 4 large carrots (roughly chopped)
  • 3 large garlic cloves (minced)
  • Kosher salt and freshly ground pepper (to taste)
  • 2 1 -inch thick lamb shoulder chops (about 2 pounds total)
  • 2 cups sliced mushrooms (such as button, cremini, or shiitake)
  • 1 cup diced zucchini or summer squash
  • ½ teaspoon dried thyme
  • 2 teaspoons dried rosemary (crushed)
  • 1 cup red wine
  • ½ cup tomato sauce or pureed tomatoes
  • Water or chicken broth (as needed)
  • ¼ cup chopped fresh parsley


  • In a large skillet, preferably cast-iron, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrots, and garlic, and season with salt and pepper. Sauté until everything is tender and starting to brown, about 5 minutes. Scrape the mixture into a small bowl.
  • Season the lamb with salt and pepper on both sides. Give the skillet a quick wipe with a paper towel (be careful; that skillet is hot!), and return the skillet to the heat. Add 1 more tablespoon of olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.
  • Add the remaining tablespoon of olive oil to the pan, and then the mushrooms, zucchini, thyme, and rosemary. Sauté until the mushrooms give up their liquid, that liquid evaporates, and the vegetables become tender and slightly golden, about 7 minutes. 
  • Stir in the carrot and onion mixture. Add the red wine, stir to release any brown bits from the bottom, and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture. Cover the pan, lower the heat to medium-low, and let the liquid very gently simmer for 2 hours, until the meat is very, very tender, almost falling apart. Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.
  • Sprinkle the finished dish with the parsley. Serve the lamb chops with the pan sauce over your choice of starch.


Variation: Try diced sweet potatoes in place of the zucchini and mushrooms.


Calories: 588kcal, Carbohydrates: 15g, Protein: 59g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 172mg, Sodium: 347mg, Potassium: 1391mg, Fiber: 4g, Sugar: 8g, Vitamin A: 10701IU, Vitamin C: 20mg, Calcium: 76mg, Iron: 7mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4.98 from 39 votes (13 ratings without comment)

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Recipe Rating


  1. Smac says:

    Whatever! Spread your hate elsewhere!

  2. Aggie R says:

    It’s unusually chilly here in the southeast NC coast. Thanks for a fitting recipe for Sunday dinner!

  3. Michael Wildgoose says:

    It’s about food,idiots! Healthy, save lives save the planet FOOD. Its’ delicious, one of the finest I’ve come across on line. Lamb is the source for for Europe, and thence north America; let;s enjoy it as our grand parents did.

  4. Terri Headley says:

    Wow the flavors explode! I didn’t have zucchini so I added some eggplant, red peppers with the carrots, mushrooms, onions, etc. Also added oregano, bay leaf, fresh rosemary & green olives. I did in cast iron skillet and braised in the oven. Served over egg noodles. Delicious! I will definitely make again.

  5. Arne B says:

    Awesome recipe, Katie! With the lamb shoulder, it tastes like it cooked for days instead of hours. I was surprised, but you were right – the zucchini stood up to the long cooking time and was great in the stew. I added a bit of red and orange bell pepper, plus a couple bay leaves and oregano. Terrific recipe, thanks!

  6. Gil says:

    Excellent recipe, fantastic and unique flavor. Second time I made it.

    1. Monte says:

      I had some shoulder steaks in the freezer that came in a box of lamb cuts from last summer. I tried this recipe since I had everything I needed in the fridge and pantry. Huge hit tonight, I will definitely make this again.

  7. Shilpa says:

    I don’t have zucchini but can I add potato instead to thicken the sauce?

    1. Katie Workman says:

      definitely, just made sure you cube the potatoes and cook until tender!

    2. Robert says:

      Maybe lightly flour chops before you brown them, that what I would do to get a thicker sauce

  8. Journalman2 says:

    Delish in every way.

  9. Laura says:

    Great recipe. I did not have zuccini, but added spinach and beets. Also bay leaves. Served over tortellini.

  10. Hgk says:

    Made it tonight and it came out so well. Switched out the zucchini for radishes and added some turnips because I didnt have enough carrots but was still amazing!