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Slow-Braised Lamb Shoulder Chops with Sherry

Spanish dishes are known for their simplicity and reliance on local food products. The basic and easy preparation of this braised lamb perfectly exemplifies Spanish culinary culture.

4.5 by 3 people
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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2-1/2 to 3 hours (high)

Slow-Braised Lamb Shoulder Chops with Sherry



  1. In a 4 to 5-quart slow cooker combine onion, carrot, and garlic.
  2. In a very large skillet heat oil over medium-high heat. Add lamb chops, half at a time, to skillet; cook each chop until brown on both sides. Place chops in slow cooker. Add broth, sherry, bay leaves, salt, pepper, and cloves.
  3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Transfer chops to a serving platter; cover with foil to keep warm.
  4. For sauce, discard bay leaves from mixture in slow cooker. Transfer vegetable mixture and cooking liquid to a 4-cup glass measure; skim off fat. Using an immersion blender, process vegetables and cooking liquid until smooth. (Or cool mixture slightly; place mixture in a blender. Cover and blend until smooth.)
  5. To serve, spoon sauce over chops.* If desired, serve with Spanish Chard.

From the Test Kitchen


Watch out for small bones when you eat lamb shoulder chops.

Nutrition Facts (Slow-Braised Lamb Shoulder Chops with Sherry )

    Per serving:
  • 435 kcal cal.,
  • 31 g fat
  • (12 g sat. fat,
  • 3 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 117 mg chol.,
  • 404 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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