Lamb Shoulder Chops in Tomato Sauce
- serves 4
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.