Lamb Shoulder Chops in Tomato Sauce
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 1/4 cup flour 1/4 1/4cup cupflour
- 2 tsp dried oregano 2 2tsp tspdried oregano
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 4 lamb shoulder chops , (1-1/2 lbs/750 g total)4 4lamb shoulder choplamb shoulder chops, (1-1/2 lbs/750 g total)
- 1 tbsp olive oil 1 1tbsp tbspolive oil
- 1/4 cup beef stock 1/4 1/4cup cupbeef stock
- 1 tbsp lemon juice 1 1tbsp tbsplemon juice
- 1 can (19 oz/540 mL) stewed tomatoes 1 1can (19 oz/540 mL) can (19 oz/540 mL)stewed tomatoes
- 1/2 sweet green pepper , chopped1/2 1/2sweet green peppersweet green peppers, chopped
- 1/4 cup chopped pitted black olives 1/4 1/4cup cupchopped pitted black olives
- 1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
- 1 pinch cinnamon 1 1pinch pinchcinnamon
Preparation
In shallow dish, combine flour, oregano, salt and pepper; press chops into mixture, turning to coat. Reserve remaining flour mixture.
In large nonstick skillet, heat oil over medium-high heat; brown chops all over, 4 to 6 minutes. Transfer to plate.
Add reserved flour mixture to pan; stir over medium heat for 1 minute. Stir in stock, lemon juice and tomatoes. Add green pepper, olives, lemon rind and cinnamon; bring to boil.
Return chops and any accumulated juices to pan; cover and simmer over medium-low heat, turning once, for about 15 minutes or until chops are fork-tender.