Recipes & Tips

Baked New Zealand Grass-Fed Lamb Shoulder Chops Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 1 hour and 30 minutes

This well-seasoned dish featuring New Zealand grass-fed lamb will fill your kitchen with a rich aroma that brings everyone to the table.


For the Lamb:

  • 4 New Zealand grass-fed lamb shoulder chops (Tip: Look for the Taste Pure Nature logo)
  • Oil
  • Salt and pepper, to taste

For the vegetables:

  • 1 onion, finely chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • ½ cinnamon stick
  • 1 green chili pepper, deseeded and finely chopped
  • 2 medium-sized carrots, peeled, halved and cut into 3-inch lengths
  • 1 1/2 cups butternut squash, peeled and cubed
  • 14 oz can chopped tomatoes in juice
  • 1 cup beef stock
  • 2 tablespoons fresh cilantro leaves, roughly chopped
  • 2 tablespoons fresh parsley leaves, roughly chopped

To serve:

  • 1 tablespoon fresh cilantro leaves
  • 1 3/4 cups steamed couscous


For the lamb:

  • 1. Preheat the oven to 340°F.
  • 2. Season the lamb shoulder chops with salt and pepper.
  • 3. 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.

For the vegetables

  • 4. Lower the heat, add a dash of oil to the frying pan, cook the onion until soft, at least 5 minutes, and then add the ginger, turmeric, cinnamon stick and chili. Stir and cook for 1 minute, until aromatic.
  • 5. Add the carrots and butternut squash and stir well to coat with the spice mixture. Pour in the chopped tomatoes with juice and beef stock and bring to a boil. Stir through chopped herbs and pour over the lamb shoulder chops.
  • 6. Place in the oven for 1 1/2 hours and bake until the lamb is tender.

To serve:

  • 7. Remove lamb shoulder chops from the oven, stir in the chopped cilantro leaves and serve hot with steamed couscous. Use the tasty broth to moisten the couscous.
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