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Nutrition Facts
Serving Size 1 (204g) Recipe makes 4 servings The following items or measurements are not included below: 4 lamb leg chops
Calories 53
Calories from Fat 2		(5%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 138mg		5%
Potassium 390mg		11%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.2g	8%
	Sugars 5.2g
Protein 2.2g		4%
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Into the Wild Blue Yonder with The Hot Plate Houdinis

Brenda.

Spanish Lamb Chops

Recipe #221213 | 19 min | 7 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: **Mandy**
Apr 7, 2007

I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my Buttered Wine Rice

SERVES 4 (change servings and units)

Ingredients

4 lamb leg chops
1 onion, sliced
1 green capsicum, sliced (bell pepper)
150 g mushrooms, sliced
1 (420 g) can whole canned tomatoes
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon oregano
1 tablespoon fresh parsley, chopped

Directions

1
Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
2
Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
3
Add mushrooms and stir over a medium heat until they begin to soften.
4
Add tomatoes, wine, & herbs & season to taste.
5
Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

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Featured Reviews for This Recipe

From: Chickee

On Sep 26, 2008

When I went to make these I found I was out of capsicum! Aaaaugh! So I added one fresh tomato and put in some paprika. I added some green olives as well. All the same it was delicious! Easy to follow instructions. I'll make it again with the capsicum next time!

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From: French Tart

On Jul 9, 2007

A delcious combination of store cupboard ingredients - well, freezer as well! This was eaten with gusto tonight and was made because I had all the ingredients on hand, with some cheeky little lamb chops in the freezer! One slight substitute - I only had red pepper, not green pepper - but the colours were deep and red and very cheerful! Made for ZWT3 - thanks Mandy for a brilliant mid-week meal idea! FT

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From: Leggy Peggy

On Apr 15, 2007

This is a lovely dish, and so quick and easy to make. I doubled the parsley and added 1/2 teaspoon of salt and 20 grinds of pepper. In future, I'll also double the basil and oregano, and add a clove or two of garlic. Tonight we had it served over mashed potatoes, which was a perfect way to soak up the sauce. Thanks, Mandy.

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