Baked Lamb Shoulder Chops
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Baked Lamb Shoulder Chops

(7 ratings - rate this recipe)
This well seasoned dish will fill your kitchen with a rich aroma that will bring everyone to the table.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
Comment print



  • 4 Quality Mark lamb shoulder chops


  • 1 onion, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 cinnamon stick
  • 1 green chilli, deseeded and finely chopped
  • 2 medium-sized carrots, peeled, halved and cut into 7cm lengths
  • 11/2 cups butternut pumpkin, peeled and cubed
  • 400g can chopped tomatoes in juice
  • 250ml beef stock
  • 2 tablespoons fresh coriander leaves, roughly chopped
  • 2 tablespoons fresh parsley leaves, roughly chopped

To serve

  • 1 tablespoon fresh coriander leaves
  • 400g steamed couscous


Preheat the oven to 170°C.


Heat a dash of oil in a large frying pan (or use a casserole dish that can be used on the stove top), and brown lamb shoulder chops on both sides. Transfer to a casserole dish.
Lower the heat, add another dash of oil to the frying pan and cook  the onion until soft, at least 5 minutes, then add the ginger, turmeric, cinnamon stick and chilli. Stir and cook for 1 minute until aromatic. Add the carrots and butternut pumpkin and stir well to coat with the spice mixture. Pour in the chopped tomatoes with juice and stock and bring to the boil. Stir through chopped herbs and pour over the lamb shoulder chops. Place in the oven for 11/2 hours until the lamb is meltingly tender.

To serve:

Remove lamb shoulder chops from the oven, stir through the chopped coriander leaves and serve hot with steamed couscous. Use the tasty broth to moisten the couscous.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 492g
Energy kJ (kcal) 1283 (306)
Protein (g) 20.0
Fat (g) 5.2
Saturated (g)
Carbohydrate (g) 42.0
Sugars (g)
Sodium (mg) 248
Iron (mg) 3.0
Zinc (mg) 3.7
Vitamin B12 (ug) 0.9
Vitamin D (ug) 0.0
Selenium (ug) 11.2

This dish contributes half of the daily zinc requirements for women, essential for a healthy immune system.

+Remove excess fat from lamb shoulder chops before cooking and brown lamb shoulder chops before baking for flavour.

+Cook in a well sealed ovenproof dish (one with a tight fitting lid) so you don’t lose liquid through evaporation. Choose a dish that fits the ingredients comfortably, i.e. not too small or too large.

+New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.

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Comments & Reviews

There are: 7 reviews, with an average rating of 4.9 out of 5
3rd time making this. Its Official my new fav meal.
Posted by Simon jnr 2018-02-15 19:05:38
I didn't have the carrots and ginger, but this recipe still turned out awesome!
Posted by Megan 2017-10-20 18:14:33
Great winter meal! Yummy!
Posted by Happy Flo 2017-06-18 19:51:12
Delicious and easy to make. Made for the first time last night, and will definitely be making it again.
Posted by KirstenB 2017-04-05 10:33:32
Delicious and easy to make. Made for the first time last night, and will definitely be making it again.
Posted by KirstenB 2017-04-05 10:32:59
A popular meal with the family. Definitely making again.
Posted by Noeline 2017-03-18 19:41:10
Hearty and delicious, even though I didn't have coriander and just used a bit of red chilli paste instead of green chilli. I'd suggest trimming most of the fat off the lamb beforehand. I'll definitely be making this again.
Posted by Jen 2016-06-23 13:24:10
This was very easy to make and tasted great.
Posted by Heather 2016-06-07 09:56:31
This was a tasty meal and easy to put together.
Posted by RS 2015-10-02 09:17:53




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