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Lamb Shoulder Chops in Tomato and Wine Sauce

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 shoulder chops, red wine and tomato sauce with mash and green beans.

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.

Close up lamb shoulder chops, red wine and tomato sauce with mash and green beans.

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 as long as they are in this recipe.

Can I use other cuts of lamb?

This recipe works well with lamb legs 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.

Overhead lamb shoulder chops, red wine and tomato sauce with mash and green beans.

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 is 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.

Tomato and red wine sauce poured over lamb shoulder chops.

Equipment Used

I only recommend specific equipment brands if they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • 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.
  • Weighing scales and or measuring cups and spoons.
Lamb shoulder or blade chops red wine and tomato sauce with green beans amandine.
Yield: 2 Servings

Lamb Shoulder Chops Recipe with a Tomato and Red Wine Sauce

Cook Time: 1 hour 5 minutes
Total Time: 1 hour 5 minutes

These delicious and simple lamb shoulder chops are seared and then cooked slowly in a simple red wine and tomato passata sauce.


  • 2 (400g in Total) Lamb Shoulder Chops
  • 375ml (½ Bottle) Red Wine
  • 6 Garlic Cloves
  • 250ml (1 Cup) Tomato Passata
  • 125ml (½ Cup) Lamb Stock
  • ¼ Tsp Coarse Sea Salt
  • ¼ Tsp Black Pepper
  • 3 Anchovy Fillets
  • 35g (2 Tbsp) Butter
  • 1 Tbsp Olive Oil


  1. 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.
  2. Bash the garlic cloves (Don't bother peeling them) and throw them into the wine whilst it is reducing.
  3. Once the wine has reduced pour in the tomato passata, and lamb stock and then bring it to a simmer, then turn off the heat.
  4. 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.
  5. Season the lamb with the salt and pepper, place in the pan and sear until nicely coloured on one side.
  6. Flip the lamb and add the butter and anchovies and cook for two minutes basting the top with the butter as it foams.
  7. Pour over the sauce, reduce the heat to low and a lid, then cook gently for 25 minutes.
  8. Remove the lid and cook for a further 20 minutes to allow the sauce to reduce a little.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 752Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 232mgSodium: 1277mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 61g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


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.


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