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Lamb Chops with Vegetable Wine Sauce

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  Vegetable oil/Olive oil 1 Tablespoon
  Sliced onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Frozen artichoke hearts/Drained canned artichoke hearts 1⁄2 Cup (8 tbs)
  Tomatoes 2 Medium, blanched, peeled, seeded, and chopped
  Canned chicken broth 3⁄4 Cup (12 tbs)
  Tomato paste 2 Teaspoon
  Rosemary leaves 1⁄2 Teaspoon, ground
  Dry vermouth 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1 Dash
  Lamb loin chops 12 Ounce
  Chopped fresh parsley 1 Tablespoon (For Garnish)

In 9-inch skillet heat oil; add onion and garlic and saute until onion slices are translucent.
Add artichoke hearts, cover, and cook over medium heat for 5 minutes; stir in tomatoes, broth, tomato paste, and rosemary.
Cover and let simmer, stirring occasionally, for about 10 minutes; add vermouth, salt, and pepper and cook uncovered, over medium heat, until mixture thickens slightly.
While vegetable sauce is cooking, on rack in broiling pan broil chops 2 to 5 inches from heat source (depending on thickness of chops; thinner chops should be closer to heat) for 6 to 9 minutes on each side or until done to taste.
Transfer to warmed serving platter, top with vegetable sauce, and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Lamb Chops With Vegetable Wine Sauce Recipe