Ingredients
- 4 Lamb Shoulder Chops 1” thick
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Corse Ground Black Pepper
- 2 Tablespoons Fresh Rosemary chopped fine
- 1 Tablespoon Lemon Zest
- 4 Cloves Garlic minced
- 1/4 cup Olive Oil
Braising Liquid:
- 1 Onion cut into strips
- 4 Cloves Garlic minced
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Rosemary chopped fine
- 1 Cup Red Wine
- 1 Cup Beef Broth
- 1 Cup Chicken Broth
Instructions
- Drizzle Lamb Shoulder Chops with Olive Oil. Combine Kosher Salt, Black Pepper, Rosemary, Garlic, and Lemon Zest in a small Bowl. season each chop on both sides.
- Prepare wood fired pellet grill or other similar grill for indirect cooking at 325 degrees using cherry wood pellets or chunks for smoke flavor.
- Place lamb on grill surface and cook for 1 hour flipping after 30 minutes to brown both sides.
- In a dutch oven or roasting pan add olive oil and butter. Cut the onion into strips and brown in the dutch oven for 5-7 minutes. Add garlic, rosemary and cook an additional 2-3 minutes. Pour in Red Wine, Beef Broth, & Chicken Broth and bring to a simmer. Reduce the liquid and place each chop in the dutch oven once browned. Cover and cook for 2 1/2 hours or until fork tender.
- Serve family style over mashed potatoes or rice.