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Lamb Shoulder Chops with Lima Beans

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  Shallots 4 Ounce (8 Pieces)
  Garlic 8 Clove (40 gm)
  Leeks 2 , thinly sliced (White And Pale Green Parts Only)
  Lamb shoulder blade/Arm chops 2 1⁄4 Pound, cut about 1 inch thick, edges trimmed of fat
  Freshly ground pepper To Taste
  All purpose flour 2 Tablespoon
  Saffron threads/1/8 teaspoon ground saffron 1⁄4 Teaspoon, crushed
  Dry white wine 1⁄2 Cup (8 tbs)
  Frozen baby lima beans 10 Ounce, thawed (1 Package)
  Salt To Taste

Peel shallots and separate into cloves, if necessary.
Peel garlic cloves and crush coarsely with the side of a knife.
In a 4-quart or larger electric slow cooker, combine shallots, garlic, and leeks.
Sprinkle lamb chops with pepper, dust with flour, and arrange over shallot mixture, overlapping slightly.
Sprinkle with saffron; pour in wine.
Cover and cook at low setting until lamb is very tender when pierced (6 to 7 hours).
Spoon beans around lamb.
Increase cooker heat setting to high; cover and cook until beans are tender to bite (15 to 20 more minutes).
Lift lamb to a warm platter and keep warm.
Skim and discard fat from shallot mixture in cooker.
Spoon beans and shallot mixture around chops; season to taste with salt.

Recipe Summary

Difficulty Level: 
South American
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
440 Minutes
Ready In: 
445 Minutes

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Average: 3.8 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 901 Calories from Fat 487

% Daily Value*

Total Fat 54 g83.2%

Saturated Fat 23.5 g117.5%

Trans Fat 0 g

Cholesterol 181.2 mg60.4%

Sodium 312.2 mg13%

Total Carbohydrates 45 g15.2%

Dietary Fiber 6.4 g25.5%

Sugars 3.9 g

Protein 52 g103.5%

Vitamin A 39.5% Vitamin C 37.3%

Calcium 14.8% Iron 47.1%

*Based on a 2000 Calorie diet

Lamb Shoulder Chops With Lima Beans Recipe