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Nutrition Facts
Serving Size 1 (309g) Recipe makes 4 servings
Calories 480
Calories from Fat 342		(71%)
Amount Per Serving		%DV
	Total Fat 38.1g	58%
	Saturated Fat 16.8g	83%
	Monounsaturated Fat 15.6g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 908mg		37%
Potassium 595mg		17%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 1.2g	4%
	Sugars 5.6g
Protein 24.5g		48%
detailed view... how is this calculated?

Lamb Chops Rosemary

Recipe #65582 | 50 min | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: mummamills
Jun 26, 2003

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.

SERVES 4 (change servings and units)

Ingredients

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 1/2 cups tomato juice or
1 (14 ounce) can chopped tomatoes

Directions

1
In a heavy fry pan, fry the chops in a little oil until brown.
2
Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
3
If the sauce is too thin, turn to high and take the lid off for a minute or two.
4
Can be done in a casserole or crock pot.
5
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.

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Featured Reviews for This Recipe

From: Charmy

On Oct 30, 2009

Made this for my bf last week and he loved it!!Used dried rosemary and canned chopped tomatoes and also added the green peppers.This recipe will be done again.Thanks for sharing

0 people found this review helpful

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From: Brittta

On Oct 13, 2009

This was really good! I only used one onion, and added some red wine while it was simmering. I used about a tbsp of dried rosemary after reading another review on here. This recipe is now added to my Lamb Dishes cookbook! Thanks!

0 people found this review helpful

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From: Bergy

On Oct 17, 2005

I cooked this on a fry pan, just a light spray of oil, cut back to 1 serving of shoulder chops, browned both sides of the chops, added onions, rosemary, salt & peper, covered pan for 5 minutes, flipped the chops, poured in tomato juice, added some fresh chopped jalapeno instead of the green pepper, heat on medium- cooked for a further 10 minutes added frozen potato dumplings, kept covered, added more tomato juice and within the 30 minutes all was ready. One thing I really like is that you get a rich onion tomato sauce with no added starches. Shoulder chops are not my favorite cut but the price is righat and so is this recipe. Thanks mamamills- it's a winner

5 people found this review helpful

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From: Millski

On Oct 31, 2006

Very good easy recipe. I did add a few things, 1 clove crushed garlic and a few splashes of red wine vinegar and I used less salt. I followed instructions otherwise, and cooked slowly over a very low heat for about 2 hours, lamb is just falling off the bone. I just tasted it now and it is super delicious. I will be serving it with pasta and a green salad tonight. Thanks!

3 people found this review helpful

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