Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 16 2018
Sauce Tomate Lamb Shoulder Chops
1/4 cup flour
2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
4 lamb, shoulder, chops, (1 1/2 lbs total)
1 Tbsp olive oil
1/4 cup beef stock
1 Tbsp lemon, juice
1 19 oz can stewed tomato
1/2 sweet green pepper, chopped
1/4 cup chopped pitted black olives
1 tsp 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.