Rosemary Lamb Shoulder Chops

Ingredients

2 lamb shoulder chops (weighed 550 grams or 1.21 lb) 1 onion (medium, cut into ⅛ths) 3 large garlic cloves (thinly sliced) 2 Tbsp. butter 1 tsp. dried thyme 1 1/2 Tbsp. dried rosemary 6 whole allspice (crushed) salt & pepper 1/2 cup vegetable broth (low sodium and no MSG)

Instructions

Preheat the oven to 150c / 300f. Over medium heat melt the butter in a frying pan, saute the onion and garlic for 5 minutes then add the spices and cook for another 2 minutes. Remove the pan contents and set aside. Turn heat to high, Pat dry the lamb then place in frying pan. Brown on both sides. Turn heat off. Mix the onion spice mixture back with the lamb.

Place the lamb and pan contents into a baking dish and pour the broth over the lamb then place the dish into the oven. The lamb will need to cook for 3 - 4 hours or until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or broth as needed.

Reserve the pan juices and serve as a sauce over the meat.

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