Lamb Shoulder Chops in Tomato Sauce

  • serves 4


8 Ratings
Directions for: Lamb Shoulder Chops in Tomato Sauce


¼ cup flour

2 tsp dried oregano

¼ tsp salt

¼ tsp pepper

4 lamb, shoulder, chops, (1 1/2 lbs total)

1 Tbsp olive oil

¼ cup beef stock

1 Tbsp lemon, juice

1 19 oz can stewed tomato

½ sweet green pepper, chopped

¼ cup chopped pitted black olives

1 tsp grated lemon, rind

1 pinch cinnamon


1. In shallow dish, combine flour, oregano, salt and pepper; press chops into mixture, turning to coat. Reserve remaining flour mixture.

2. In large nonstick skillet, heat oil over medium-high heat; brown chops all over, 4 to 6 minutes. Transfer to plate.

3. 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.

4. 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.

See more: Quick and Easy, Fry, North American, Dinner, Lamb, Main, Tomatoes


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