Lamb Shoulder Chops in Tomato Sauce
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Servings: 4
Ingredients:
Suggested Recipes
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1/4 cup flour (50 mL)
2 tsp (10 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
4 lamb shoulder chops (1-1/2 lbs/750 g total)
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) beef stock
1 tbsp (15 mL) lemon juice
1 can (19 oz/540 mL) stewed tomatoes
Half sweet green pepper, chopped
1/4 cup (50 mL) chopped pitted black olives
1 tsp (5 mL) grated lemon rind
Pinch cinnamon
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.
Additional Information
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