Braised Rosemary Lamb Shoulder Chop

This fall of the bone lamb shoulder recipe is super easy and uses a more affordable part of the lamb. Lamb is already so flavorful that you don't really need any salt in this recipe. The cooking method of searing then baking it in liquid allows you to make a tough cut of the meat very tender. And this is perfect if you don't have time to watch the food cook.

Serves 4 adults and 1 baby

Ingredients:
4 Lamb Shoulder Arm Chops (about 1 kg total)
1 large Onion, cut into 1/8ths
8 cloves of Garlic, thinly sliced
1 tbsp Olive Oil
2 tbsp Butter
2.5 tbsp Rosemary (dried)
2 tsp Thyme
1 cup Vegetable or Chicken Broth

Instructions:

1. Preheat oven to 350F. Using a crock pot, or cast iron pan, melt butter in olive oil. Once hot, add onions, garlic and stir fry until fragrant. Add the herbs and cook for another 2 minutes. Remove the contents and set aside. 
2. Turn the heat to medium high. Pat dry and brown both sides of the lamb. Once browned, return the onion mixture, spread it out and pour the broth into the pan. 
3. Cover the pan with a lid, and bake for an hour. 
4. Serve with some butternut squash soup and pasta to make a meal. 

To serve:

For beginner eaters: You could grind the meat with some of the pan juices (extra calories!) for moisture. If you have some soup (like butternut squash soup) and pasta, add both to the mixture. You can preload a spoon and offer it to baby. The vitamin C from the soup will help with absorbing the iron in the meats ;)

For more intermediate eaters: You could do the same as above, but instead of adding the pasta, you could grind the meat and soup together to create a pasta sauce, and mix it with the pasta. Another way to serve this is also to just cut up bite sized pieces of the meat, squish it about 5 times to "prechew" the meat for baby.