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Deviled Lamb Chops

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  Lamb chops 4 Large
  Cooking oil 2 Fluid Ounce (50 ml)
  Canned tomato soup 10 Ounce (1 can, 275 g)
  Mustard 2 Teaspoon (10 ml)
  Brown sugar 15 Milliliter (1 tablespoon)
  Worcestershire sauce 15 Milliliter (1 tablespoon)
  Lemon juice 15 Milliliter (1 tablespoon)
  Sherry 30 Milliliter (2 tablespoon)
  Onion 1 , finely chopped
  Celery stalks 2 , finely chopped
  Garlic 1 Clove (5 gm), crushed

Rub the lamb chops with the salt and pepper.
Heat the oil in a deep frying-pan.
Add the chops and brown on both sides.
Pour off the oil from the pan and set the chops aside, in the pan.
Put the remaining ingredients in a saucepan and bring to the boil, stirring constantly.
Cook for 2 minutes.
Pour the mixture over the chops, cover and simmer for 20 minutes or until the chops are cooked through and tender.

Recipe Summary

Difficulty Level: 
Cook Time: 
30 Minutes

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