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Lamb Shoulder Chops with Red Wine Recipe

Lamb Shoulder Chops with Red Wine

Alton Brown

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Fermentation Nation

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on January 27, 2012

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    Great recipe. Followed it exactly. Served over pappardelle.

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  • on October 11, 2011

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    Great recipe! This was my first attempt at cooking lamb. I've seen several shows (Anne Burrell cooking lamb roast and shoulder chops. Have not yet made the investment to cook the delectable medium rare lamb chops.
    So, when my local market had very nice looking lamb shoulder chops on sale for $3.99 per pound, I bought a package. I then searched for a recipe, finding this. As this was a braise, I knew it would be a good first attempt at cooking lamb.
    I had all the other ingredients in the pantry. I used a nice merlot and olive oil. I was only making 2 chops, so cut the recipe in half. I checked the meat in the oven after 2 hours 30 minutes. It was already separating from the bone, so did not need to braise any longer. Very tender and moist. The flavor combination is lovely.
    BTW, using london broil and chipotle peppers can't possibly come close to this recipe!

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  • on July 30, 2011

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    I'm giving this 5 stars because it encouraged me to take the plunge and cook with wine. I made this recipe with modifications the day after I saw the program and all went well - I still remembered what I needed to do. My husband won't eat sheep so I used beef - what the store label called a London Broil (some sort of sirloin roast. I had purchased two of them on sale and when I prepared the first one, it was tough and dry, so I thought this would be a great remedy. It was. It garnered a rave review from hubby. Here's what else I substituted. For the apricots, I substituted a can of chipotle peppers in adobo sauce. I didn't use the rosemary and didn't add butter. After the roast was done, I added the skimmed juices to the simmering prune chipotle sauce, then sliced the roast and added it to the sauce and let it simmer and soak up the juices for about 5 minutes while I got the sides ready. Talk about tasty, moist and a real man pleaser !

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  • on May 26, 2011

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    First time cooking lamb myself and turned out wonderful! A very economical cut of lamb. Used Shiraz and just prunes (aka dried plums, ha! for the sauce. Served over a great couscous/quinoa/veggie mix I found in my grocers freezer section. (HEB for any of you Texans, although I had to get the lamb on sale at Randall's.

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  • on March 13, 2011

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    This was absolutely delicious- used Shiraz and skipped the dried fruit. I also seasoned the chops before I seared them, and used olive oil instead of vegetable. In any case, the meat was just beautifully infused with wine and rosemary - an excellent use for fatty blade chops, every piece of meat was delectable!

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  • on January 17, 2010

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    My husband and I were blown away by this dish and it couldn't be easier! I've made it twice, once serving it over home-made noodles and then alongside mashed potatoes. I was a little worried as I began making the sauce and was amazed how gradual addition of the butter TRANSFORMED it!! I must admit though, I did take one liberty, heeding the warning of the sweetness from the reviewer below, I subsituted dried cherries--I chopped them up a bit. I can't wait to try this with beef.

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  • on December 11, 2009

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    I made this with beef (a Round steak and it was perfect.

    For the person who was disappointed that it was so sweet, what did you think a recipe that included 6 oz of dried fruit in the sauce would be? And OF COURSE the lamb wasn't pink in the middle! THe meat cooked for 3.5 hours! It's a braise!

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  • on November 22, 2009

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    The alterations I made to this dish were 1used Australian wine as it was half the price of the french wine, 2cooked for an extra hour.

    The texture was good, like slow cooked meat should be. The flavor, however, was somewhat disappointing, it wasn't lamb-y at all (something that I had been looking forward to. The color of the meat was very dark and somewhat unappealing. The sauce smelled marvelous, but was both too sweet, and a bit too heavy (due to the butter.

    The meat may have been helped by some salt at the searing process, but, I figure that this would've affected the final sauce.

    I'm not likely to make this dish again as written, it's a substantial amount of time for a mediocre meal.

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  • on November 09, 2009

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    I made this recipe with some elk steaks that had been in the freezer for a bit too long. While the meat was not falling apart, it was tender and not at all gamy. The reduction was especially easy because the meat lacked fat and thus the liquid did not need to be separated. While the cooking time seemed long, my hands-on time was actually less than the recipe stated and I had no trouble filling the marinating & cooking hours. Dinner guests raved about how great the meat tasted! I'll be trying the recipe again this week with some venison.

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  • on October 30, 2009

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    I don't get it AB. I followed the steps from the show to a T. I had some great organic lamb shoulder, fresh from the market, and the wine was top notch and yet this was the first Good Eats recipe that both my girlfriend and I (who both love lamb and wine threw out before finishing.
    How can I describe the things that are wrong with this... First, the 6+ hours could be spent better drinking a few bottles of the wine instead of getting some perfectly nice lamb cuts drunk. The lamb does fall off the bones, but the done-ness of the lamb with the oozy-ness of the fat are not a good combination. I would much prefer a little pink in my lamb than dark gray that I got.(I even took it out 30 minutes early. The sauce reduction time varried significantly for me taking almost double the time to thicken on the medium low heat prescribed by you. The butter made the whole dish even fattier tasting that it really needed.
    I guess the biggest question that I have for you AB is why couldn't you come up with a better recipe for wine?

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