Slow cooked lamb chops

Lamb shoulder chops are one of my favorite cuts of meat when it comes to cooking. These slow-roasted lamb chops taste great and are easy to make! I love slow-roasting lamb shoulders in the oven because the core absorbs all the flavors and becomes juicy. The lamb shoulder chops have a more natural flavor, and the typical gamey taste of lamb is less prominent when combined with spices like cumin and cinnamon.

Ingredients for the Lamb Chops

• Lamb shoulder chops four pcs.
• The following are some examples of the use of onion.
• butternut squash
• Fresh thyme
• You can also find out more about the following:
• Cumin
• Cinnamon
• Allspice
• 1oregano
• Whole plum tomatoes in a 28 oz can
• Parsley

How to make these Lamb Chops

• Start by sautéing butternut squash and onions in a pan. Remove them from the pan once they are softened, and sear both sides of the lamb until it is brown. Add the plum tomatoes and seasonings to the pan and cook at low temperature for an hour.

What to serve with these lamb chops

• It is a very hearty dish and can be served on its own or with many different sides. These chops are great with basmati or Couscous. Also, mashed potatoes are a great choice!

Ingredients

• • Lamb shoulder chops four pcs.
  • One large onion, thinly sliced
  • 2 cups butternut squash, diced
  • Fresh thyme, two sprigs
  • One tablespoon of chopped garlic
  • Cumin 1 tablespoon
  • One teaspoon cinnamon
  • Allspice 1 teaspoon
  • Oregano, 1/2 teaspoon
  • One can of whole plum tomatoes
  • Parsley chopped

Instructions

1. 1. 1. Heat one tablespoon of olive oil in a Dutch oven over medium heat. Add the butternut squash and onions to the pot, and cook for about five minutes. Remove the butternut squash and onions from the pan.
      2. Add the lamb chops and more olive oil to the pan. Each side should be seared for 5 minutes until browned. Remove the pan and set aside. Add the tomatoes, thyme, and parsley to the pan. Stir the onions, squash, and seasonings together. Add the lamb back to the pan.
      3. Check periodically. Place the chicken in the oven and cook at 280°F for an hour. Serve with rice, Couscous, or mashed potatoes.