Ingredients

• 1 tablespoon olive oil
• 2 pounds lamb shoulder chops , or more to taste
• salt and ground black pepper to taste
• 1 small yellow onion , sliced
• 4 cloves garlic , minced
• 2 tablespoons chopped fresh rosemary
• 1 cup beef broth
• 1 cup red wine
• 0.5 cups water
• 2 tablespoons cornstarch
• 1 tablespoon Worcestershire sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate, reserving drippings in the skillet.
3. 3 Sauté onion and garlic in reserved drippings over medium heat until onion is tender, about 5 minutes. Remove from heat.
4. 4 Transfer lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over chops. Pour beef broth and red wine into the baking dish. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove lamb chops to a serving platter.
6. 6 Carefully pour liquid from the baking dish into a saucepan. Whisk together water and cornstarch in a bowl until no lumps remain; stir into liquid in the saucepan. Add Worcestershire sauce and cook over medium heat until thickened, about 5 minutes.
7. 7 Spoon sauce over lamb chops and serve.

Nutrition per serving