Weight Watchers Recipe of the Day: Braised Lamb Shoulder Chops
This recipe for braised lamb shoulder chops is one I adapted from The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life.
In lesson 1 of his 16 lesson series designed to turn you into a cooking pro in just 8 weeks, Ferriss provides a simple braise called "osso buko" that is "more idiot proof" than traditional osso buco because you don't brown the meat and you use lamb shanks instead of veal.
I love the concept of helping turn "non-cooks" into confident kitchen pros in a matter of weeks and decided to test out his recipe.
Since lamb shoulder chops where on special at Sprouts—at less than half the price of shanks—I decided to make the substitution.
Rod loves lamb. Me not so much.
The Skinny on Braised Lamb Shoulder Chops
I didn't grow up eating it so have never really learned how to cook it, though had great success last Easter with this recipe for Stephanie's Slow Cooked Mint Glazed Lamb.
Ferriss guides you to make his recipe for "osso buko" in a Dutch oven but I opted to use my Ninja 3-in-1 Cooking System instead. On the slow cooker low setting, the lamb and carrots were fork tender in 2-½ hours.
Moist and flavorful, these braised lamb shoulder chops, are amazing when you consider that the total hands on time is about 10 minutes.
If you are a more experienced cook and have the time and inclination, you may want to give the chops a quick sear on both sides before proceeding with the recipe.
As Ferriss explains, when you are learning how to cook, it makes sense to begin with braising - long cooking, partially submerged - because it is incredibly forgiving, turning tough cuts of inexpensive meat into tender savory morsels.
According to my calculations, each serving (1 lamb chop + ⅙th sauce) has about 356 calories, *8 Weight Watchers PointsPlus and *11 WW Freestyle SmartPoints.
Braised Lamb Shoulder Chops Tim Ferriss Style
- 6 lamb shoulder chops (4 ounces each)
- 1 pound carrots
- 1 can (15 ounces) whole tomatoes
- 5 cloves of garlic, pressed (or a 3 finger pinch of garlic powder)
- 1 tablespoon extra-virgin olive oil
- ⅓ bottle dry white wine, or about 1 cup if using the slow cooker
- Salt and fresh-ground black pepper to taste
- Preheat the oven to 350F. Place a pan saver, if using, in the Dutch oven.
- Peel the carrots and cut them in half.
- Place the carrots in the Dutch oven to create a bed for the meat to rest on.
- Add the 6 lamb shoulder chops.
- Sprinkle with the garlic cloves or powder.
- Drizzle in about 1 tablespoon extra-virgin olive oil.
- Add ⅓ bottle of the wine. (You don't want to cover the meat completely.)
- Grind 10 hard turns of pepper from your pepper mill and add two 3-finger pinches of salt to the meat.
- Cover the pot and put in the oven and come back 2 hours later.
- Remove from the oven and check for doneness. The carrots and lamb should be fork tender.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Source The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
More Weight Watchers Friendly Lamb Recipes
Stephanies Slow Cooked Mint Glazed Lamb
Roasted Boneless Leg of Lamb (SkinnyTaste)
Slow Cooker Lamb Stew with Leeks and Carrots (Weight Watchers)
Greek Lamb with Spinach and White Beans (Weight Watchers)
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
Subscribe to Get: Top 10 Reader Favorite Recipes
The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!
I love lamb chops and these are gorgeous, Martha!
Thanks, Alyce! They were tasty too!!