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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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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2915 Calories from Fat 2099

% Daily Value*

Total Fat 235 g360.9%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2207.1 mg92%

Total Carbohydrates 63 g21%

Dietary Fiber 6.9 g27.8%

Sugars 36.1 g

Protein 135 g270.5%

Vitamin A 18.6% Vitamin C 68.6%

Calcium 16.4% Iron 21.4%

*Based on a 2000 Calorie diet

Deviled Lamb Chops Recipe