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Armenian Italian Lamb Chops's picture
  Tomato juice 1 Cup (16 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Finely chopped dill pickle 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried marjoram 1 Teaspoon, crushed
  Cornstarch 4 Teaspoon
  Cold water 2 Tablespoon
  Lamb shoulder chops 6 , cut 1 inch thick

In saucepan combine tomato juice, onion, lemon juice, pickle, green pepper, sugar, salt, cumin, marjoram, and 1/4 teaspoon pepper.
Simmer, covered, till onion and green pepper are tender, about 10 minutes.
Blend cornstarch and cold water; stir into sauce.
Cook and stir till thickened.
Grill lamb chops over medium coals for 10 to 12 minutes.
Turn chops and grill till done, 10 to 12 minutes more, brushing frequently with sauce.
Pass the remaining sauce with the lamb chops

Recipe Summary

Main Dish

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