Lamb Chops in Rosemary Tomato Sauce
85 people added this to their Recipe Box
Servings: 4
Ingredients:
Lamb Chops in Rosemary Tomato Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 375 |
| pro | 26 g |
| total fat | 24 g |
| sat. fat | 8 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 101 mg |
| sodium | 946 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 26% |
| vit A | 12% |
| vit C | 35% |
| folate | 9% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) each salt and pepper
8 lamb chops or 4 bone-in pork chops (2 lb/1 kg)
1 can (28 oz/796 mL) tomatoes
1 tsp (5 mL) dried rosemary, crumbled
Preparation:
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onion and garlic, stirring occasionally, until onion is browned, about 7 minutes. Transfer to bowl and set aside.
In plastic bag, combine flour, salt and pepper; add lamb chops and toss to coat.
In same skillet, heat remaining oil over medium-high heat; brown lamb chops. Add tomatoes, rosemary and onion mixture, breaking up tomatoes with wooden spoon. Reduce heat to low; simmer for 15 minutes.
Tags:
Main Course; Meat-Lamb; Vegetables; Skillet; Make It Tonight;
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