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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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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 749 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 272.1 mg90.7%

Sodium 1369.4 mg57.1%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 11.6 g

Protein 81 g162.6%

Vitamin A 72.1% Vitamin C 104.6%

Calcium 16.5% Iron 54%

*Based on a 2000 Calorie diet


Lamb Chops With Vegetable Wine Sauce Recipe