The lamb shoulder blade is a lamb chop cut from the shoulder. It is larger and thicker than the lamb chop cut from the rib, which is much smaller and the cut most often used for delicate dishes. The shoulder blade lamb chop is meaty but has multiple bones and a lot of connective tissue. Because of this connective tissue, this type of lamb chop benefits from slow cooking so that the tissue melts and the meat becomes tender and juicy. Though the lamb shoulder-blade chop is a tougher cut of meat, brining or marinading it before you use a quicker cooking method helps to keep the meat moist.
Preheat a large, deep skillet with 2 tbsp. of olive oil over medium heat.
Season the lamb chop with salt and pepper to taste and 1 tsp. of garlic powder.
Sear the lamb chop for about five minutes on each side, until it is browned.
Remove the chop from the skillet and set it aside.
Add diced onion, carrot and celery to the skillet and saute the medley until the vegetables have softened.
Pour in 2 cups of chicken broth and season the mixture with your favorite herbs and spices.
Add one 12-oz. can of diced tomatoes and mix well, scraping up the bottom of the skillet.
Place the lamb-shoulder chop back into the skillet and bring the liquid to a boil.
Reduce the heat to a simmer, cover and cook the dish for one hour. The lamb chop will be fork tender.
Preheat a skillet with 1 tbsp. of olive oil over medium heat.
Season the lamb chop on both sides with your favorite herbs and spices.
Brown the lamb-shoulder blade for approximately five minutes on both sides.
Place the lamb chop into a slow cooker.
Add 1 tbsp. of flour to the skillet and stir it into the olive oil, scraping up the browned bits of lamb.
Pour 2 cups of chicken broth into the skillet and stir it until it has thickened.
Add diced onion, carrot and celery on top of the lamb chop.
Pour the gravy from the skillet on top of the lamb chop and cover the slow cooker.
Cook the lamb on low for four to six hours, until the it becomes fork tender.