Spice Braised Shoulder Chop

Shoulder chops braised low and slow result in deliciously tender lamb.

Ingredients List:

  • 2 tbsp (30 mL) five-spice powder
  • 1 tsp (5 mL) each salt and pepper
  • 4 SunGold Lamb Shoulder Chops (about 8 oz each)
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) chicken broth
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) rice wine vinegar
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) chopped green onions
  • 2 tbsp (30 mL) toasted sesame seeds
  • 1 tsp (5 mL) chili pepper flakes (approx.)

Preparation & Directions:

  • Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Combine five-spice powder, salt and pepper. Rub lamb chops on both sides with spice mixture.
  • Heat oil in large ovenproof skillet set over medium heat. Brown lamb chops, turning once, for 7 to 8 minutes or until golden brown. Pour off fat; return skillet to heat. Add chicken broth, garlic, vinegar, soy sauce, ginger and honey; bring to boil. Transfer to oven; cover and bake for about 45 minutes or until tender.
  • Remove lamb chops; set aside and keep warm. Combine cornstarch with 2 tsp (10 mL) water; add to liquid in pan. Bring to boil, stirring constantly; boil, stirring, for about 2 minutes or until slightly thickened.
  • Place lamb chops in shallow bowls; drizzle with pan sauce. Sprinkle with green onions and sesame seeds; sprinkle with chili pepper flakes to taste.


  • Serve over rice with sauteed bok choy.
  • To make this recipe gluten-free, substitute wheat-free tamari for soy sauce.
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Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 70 minutes

Serves: 4