Lamb shoulder chops or blade chops are seared before being cooked in a delicious and boldly flavoured red wine, garlic and tomato sauce.
Cooking this dish takes around an hour, but you spend just 15 minutes in the kitchen, and then you can kick back for 45 minutes whilst your dinner fills the house with a wonderful aroma!
Lamb Blade Chops in a Rich Tomato Sauce
I adore lamb; it is the meat I missed the most when I spent 13 years living in central Europe.
These wonderful lamb shoulder chops are gently cooked in a bold but really simple red wine, tomato and garlic sauce.
This recipe joins dishes like minted lamb shanks, Barnsley chops with a port sauce and harissa lamb chops as my favourite indulgent treats.
Fortunately, lamb blade chops or steaks are less of an imposition on the wallet than the cuts mentioned above.
You are rewarded with a piece of meat that has a wonderful flavour; it just needs a little more cooking.
Its strong flavour means it can stand up to the big sauce, which is why I often favour diced lamb shoulder when I make a lamb curry!
You'll love this dish; it feels old school and comforting, but has a bit of something about it that makes it feel special.
Frequently Asked Questions
What are lamb shoulder chops?
Sometimes called blade chops, they are slices of meat taken across the shoulder. The meat needs longer cooking and comes on the bone; it is absolutely delicious!
Can I use "normal" lamb chops?
Not really, lamb loin chops are very lean and lend themselves to quick cooking; they will become tough if cooked for as long as they are in this recipe.
Can I use other cuts of lamb?
This recipe works well with lamb leg steaks, both on and off the bone.
What is tomato passata?
This question is often asked by US-based visitors. Passata is a smooth tomato product that is essentially sieved and pressed tomatoes, nothing else, no seasonings and is called tomato puree in the US, I believe.
It makes wonderful smooth sauces, and I love the stuff!
Should I use a specific red wine?
Only in the way that you should use a wine that you are OK with drinking. I like to use something bold like cabernet sauvignon, syrah or malbec.
Can I make this in advance?
This recipe is not ideal for cooling and reheating, but it is "passable" and will be foine in the frudge for 2-3 days.
Serving Suggestions
I have served these lamb shoulder or blade chops with mashed potato and garlic green beans amandine in these pictures. Although celeriac mash would work just as well!
Sticking with the potato vibe, though, the richly flavoured red wine and tomato sauce are superb with crispy potatoes.
It would be wonderful with my simple fried potatoes, roasted Parmentier potatoes or even salty straw potatoes.
If I were to go full-on indulgent, then I would go all out and add some fondant potatoes!
Alternative green veggie options for his recipe that would work particularly well include, roasted tenderstem broccoli and miso roasted Brussels sprouts.
Equipment Used
I only recommend specific equipment brands if they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Small 15cm or 6" saucepan.
- Chopping Board.
- Sharp kitchen knife.
- 28cm or 11" skillet or frying pan with a lid. You can use foil instead of a lid if you wish.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Lamb Shoulder Chops Recipe with a Tomato and Red Wine Sauce
Ingredients
- 2 Lamb Shoulder Chops 400g in Total
- 375 ml Red Wine ½ Bottle
- 6 Garlic Cloves
- 250 ml Tomato Passata 1 Cup
- 125 ml Lamb Stock ½ Cup
- ¼ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
- 3 Anchovy Fillets
- 35 g Butter 2 tablespoon
- 1 tablespoon Olive Oil
Instructions
- Place a small (15-16cm or 6") saucepan over a high heat, add the wine and reduce by half. This will take approximately 15 minutes.
- Bash the garlic cloves (Don't bother peeling them) and throw them into the wine whilst it is reducing.
- Once the wine has reduced, pour in the tomato passata and lamb stock, then bring it to a simmer, then turn off the heat.
- Whilst the sauce is coming to a simmer, heat a 28cm or 11" deep-sided frying pan over a high-medium heat. When the pan is hot, add the oil.Season the lamb with the salt and pepper, place them in the pan and sear until nicely coloured on one side.
- Flip the lamb and add the butter and anchovies, and cook for two minutes, basting the top with the butter as it foams.
- Pour over the sauce, reduce the heat to low and a lid, then cook gently for 25 minutes.
- Remove the lid and cook for a further 20 minutes to allow the sauce to reduce a little.
Cynetta
Monday 24th of October 2022
Yes, in the USA, tomato passata equals and is as 'labeled tomato puree'. The only ones HERE that call it passata are pretentious millennia food snobs.
Brian Jones
Saturday 5th of November 2022
I am unsure whether that makes me a millennia food snob lol
Puree here in most parts of Europe refers to tomato concentrate whish is a long old way from passata and quite an unpleasant mistake to make. Developing recipes with an international audience is often perilous and I try to provide all of the information that I can, thanks for confirming that my research is correct.
Brian