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Lamb Chops Rosemary

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Ingredients

Adjust Servings:
6 large lamb chops, trimmed cheap cuts, chump or forequarter
1/2 cup chopped green pepper optional
2 medium onions, sliced
1 teaspoon salt, pinch pepper
1 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary
1 cups tomato juice or 14 ounce can chopped tomatoes

Nutritional information

479.8
Calories
342 g
Calories From Fat
38.1 g
Total Fat
16.8 g
Saturated Fat
105.5 mg
Cholesterol
908.6 mg
Sodium
9.1 g
Carbs
1.4 g
Dietary Fiber
5.6 g
Sugars
24.6 g
Protein
309 g
Serving Size

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Lamb Chops Rosemary

Features:
    Cuisine:

    Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style : You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lamb Chops Rosemary, Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style : You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.


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    Steps

    1
    Done

    In a Heavy Fry Pan, Fry the Chops in a Little Oil Until Brown.

    2
    Done

    Add Pepper and Onions, Stir Around, Add Everything Else and Cover and Simmer About 30 Minutes.

    3
    Done

    If the Sauce Is Too Thin, Turn to High and Take the Lid Off For a Minute or Two.

    4
    Done

    Can Be Done in a Casserole or Crock Pot.

    5
    Done

    Make Sure You Trim Off All the Fat, or Put in Fridge For the Night and Get the Fat Off the Next Day, and Re-Heat.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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