1 of 9 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 6 servings |
||
| Calories 369 | ||
| Calories from Fat 269 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.9g | 45% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 56mg | 2% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.8g | ||
| Protein 16.0g | 32% | |
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braised lamb chops
By: chia
Jan 28, 2003
my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous
SERVES 6
Ingredients
- 2 tablespoons olive oil
- 6 round bone lamb chops
- 1 onion, sliced
- 1 vidalia onion, sliced
- 3 cloves garlic, sliced
- cumin (optional)
- salt and pepper
- 1 tablespoon sage
- 1/2 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 cup white wine
- 1 cup water
Directions
1
heat oil in large pan on stovetop, med hi heat.2
add onions and garlic, cook to soften.3
combine spices, rub on both sides of chops and brown on both sides.4
remove from pan.5
add wine, to deglaze the pan, reduce to half.6
add water, bring to boil.7
add chops and juices back to pan, cover, simmer 1 hour.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Bergy
On Jan 28, 2010
The combination of herbs is wonderful with the lamb. I used lamb sirloin steaks and I like my lamb pink so I omitted the last summering step. Also I added some mushrooms (They were on sale). The Reisling wine turned the onions and mushrooms golden - Next time I make this recipe I will use shoulder chops and do the last step as well I am sure it will give an even richer flavor.
From: Kim in Walnut Creek
On Apr 25, 2003
I made these when my mother-in-law visited. She's a great cook and doesn't impress easily. We all loved them! I found the recipe a bit heavy on the onions but simply didn't include them all on the serving platter. Next time I would stick with the sweet onions and skip the regular onions. I will definitely make these again!
From: Barbara Polowetz
On Jul 28, 2006
Yum yum is all I can say. I had a neighbor in my apt. complex knock on my door to ask what I was cooking. LOL! This was fantastic. I did use the optional cumin — about a 1/2 tsp. I love this!
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