Lamb Shoulder Chops in Tomato Sauce

[migration] empty title 337 Author: Canadian Living Credits: [migration] empty title 337

  • Portion size 4 servings


  • 1/4 cup flour
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 lamb shoulder chops (1-1/2 lbs/750 g total)
  • 1 tablespoon olive oil
  • 1/4 cup beef stock
  • 1 tablespoon lemon juice
  • 1 can stewed tomatoes
  • 1/2 sweet green pepper chopped
  • 1/4 cup chopped pitted black olives
  • 1 teaspoon grated lemon rind
  • 1 pinch cinnamon


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.

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Lamb Shoulder Chops in Tomato Sauce