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Party Lamb Chops

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  Lamb loin chops 6 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Canned quartered hearts of celery 16 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs) (Such As Sauterne)
  Finely chopped parsley 1⁄4 Cup (4 tbs)

1. Sprinkle chops with salt and pepper.
2. Brown chops on both sides in butter in skillet. Spread mustard on chops.
3. Add celery and liquid from can, tomato juice, and wine. Cover and simmer 1 hour over low heat until chops are tender. Place chops on platter and keep warm.
4. Pour pan juices into blender and whirl until smooth, or beat with a rotary beater in small bowl. Pour back into skillet and reheat until bubbly and thick. Spoon over chops. Sprinkle chops with pars ley.

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