Lamb Chops in Rosemary Tomato Sauce
This recipe makes 4 servings
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 |
Ingredients
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tsp 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 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.
More lamb chop recipes:
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