Name: Oven-Braised Lamb Shoulder Chops with Megrelian Ajika (მეგრული აჯიკიანი კერძი)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Georgian
Ingredients: 1.2 kg bone-in lamb shoulder chops, 4 chops of similar thickness, excess hard surface fat trimmed; 200 g yellow onion, sliced; 20 ml neutral sunflower oil; 250 ml hot unsalted lamb or chicken stock, or water; 1 bay leaf, optional; 30 g red Megrelian ajika paste, less if particularly hot or salty; 15 g garlic, finely grated; 20 ml red wine vinegar or lemon juice; 3 g ground coriander; 1 g freshly ground black pepper; 3 g fine salt, or less depending on ajika and stock; 15 g fresh cilantro, chopped; 10 g flat-leaf parsley, chopped

A rustic pan of tender lamb chops with Megrelian ajika, onions and chopped herbs.

Yield4 portions (4 bone-in shoulder chops)

Serving size1 chop with one-quarter of the braising onion and sauce

DifficultyModerate; brown the chops first, then braise covered until fork-tender.

Dietary classificationContains lamb; check ajika and stock labels for additional allergens.

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The dish

About Oven-Braised Lamb Shoulder Chops with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Megrelian ajika is a bold pepper, garlic, herb and spice paste that is used with meat. This measured oven-braise pairs those flavors in a Georgian-inspired home preparation, without claiming a historic or exclusive Zugdidi recipe. The method—browning shoulder chops, then braising them covered with onion and stock—suits this connective-tissue-rich cut and gives the sauce time to mellow the ajika.

Ajika and stock both contribute salt, so taste the braising liquid before adding all the listed salt. The sauce should be savory, gently sharp and clearly peppery without overwhelming the lamb. Choose chops of similar thickness and arrange them in one layer for even cooking.

Cook the dish

Ingredients

Lamb and braising base

1.2 kgbone-in lamb shoulder chops, 4 chops of similar thickness, excess hard surface fat trimmed
200 gyellow onion, sliced
20 mlneutral sunflower oil
250 mlhot unsalted lamb or chicken stock, or water
1bay leaf, optional

Ajika seasoning

30 gred Megrelian ajika paste, less if particularly hot or salty
15 ggarlic, finely grated
20 mlred wine vinegar or lemon juice
3 gground coriander
1 gfreshly ground black pepper
3 gfine salt, or less depending on ajika and stock
15 gfresh cilantro, chopped
10 gflat-leaf parsley, chopped

Method

Heat the oven and season the lamb. Heat the oven to 160 °C. Pat the chops dry and keep them separate from ready-to-eat foods. In a small bowl, mix the ajika, garlic, vinegar, ground coriander, pepper and about half the salt. Rub the mixture over both sides of the chops.
Brown the chops. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the chops in batches for about 3 minutes per side, then transfer them to a clean plate. Reduce the heat to medium, add the onion and cook for 5 minutes until softened, stirring up the browned bits.
Braise until tender. Pour in the hot stock and add the bay leaf, if using. Return the chops and any juices to the pot in one layer. The liquid should reach roughly one-third of the way up the meat; add a little water if needed. Cover tightly and braise in the oven for 100–110 minutes, until fork-tender. Check that the thickest portion, away from bone, reaches at least 63 °C; allow the cooked lamb to rest at least 3 minutes.
Finish the sauce and rest. Move the pot carefully to the stovetop. Remove the bay leaf. Stir in the cilantro and parsley, taste the sauce and add remaining salt only if needed. Cover and rest off heat for 10 minutes before serving.

Excerpt

Bone-in lamb shoulder chops braise until tender in a savory sauce of Megrelian ajika, garlic, onion and coriander. Fresh herbs and a touch of vinegar brighten this practical Georgian-inspired home supper.

Practical guidance

Success points

Pat the chops dry before seasoning so they brown instead of steam.
Brown in batches if needed; crowded meat releases moisture and will not develop good colour.
Scrape up the browned bits when adding stock; they enrich the sauce.
Keep the Dutch oven tightly covered during the braise and check liquid once near the end.
Check temperature in the thickest meat away from bone; tenderness is a quality cue, while 63 °C and a 3-minute rest is the minimum safety control.

Practical guidance

Ajika pastes vary widely in salt and heat. Start with 20 g if yours is unfamiliar, then offer extra at the table rather than making the braise too hot.
If the pot becomes dry before the meat is tender, add hot water in 50 ml increments and keep it covered. If the sauce is thin at the end, simmer it uncovered on the stovetop for a few minutes after removing the meat.
Shoulder chops contain bone and connective tissue; the edible yield varies. Keep the thermometer away from bone when checking temperature.
Refrigerate leftovers within 2 hours, store at 4 °C or below and use within 3–4 days. Reheat throughout to 74 °C.

Nutrition per serving

Serving size: One chop with sauce, one-quarter of the recipe
Calories: About 610 kcal
Carbohydrate: About 5 g
Protein: About 38 g
Fat: About 47 g
Dietary fibre: About 1 g
Sodium: About 500 mg

These provisional values use a 75% edible fraction for the bone-in chops, raw USDA lamb shoulder composition, the oil and listed aromatics, and assume the braising liquid is eaten. Actual chop trim, rendered fat, ajika and stock labels and finished yield can shift the values substantially.

Allergens and food safety

Contains lamb. Check ajika and stock labels for celery, gluten or other allergens, sodium and cross-contact information. Keep raw lamb and its utensils separate from ready-to-eat food. Cook whole lamb cuts to at least 63 °C and let them rest for at least 3 minutes; for this braise, continue until the meat is fork-tender. Refrigerate leftovers within 2 hours at 4 °C or below.

To finish

Serve hot with ghomi or mchadi to catch the ajika braising sauce.
Add a plate of sliced cucumber, tomato and fresh herbs for a cool, crisp contrast.

About Oven-Braised Lamb Shoulder Chops with Megrelian Ajika (მეგრული აჯიკიანი კერძი)

Ingredients

Lamb and braising base

Ajika seasoning

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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