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Lamb Chops Venetian Style

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  Butter/Margarine 2 Tablespoon
  Olive oil 2 Tablespoon
  Lamb shoulder chops 2 Pound
  Onion 1 Medium
  Eggplant 1 3⁄4 Pound
  Tomato paste 3 Tablespoon
  Crumbled dried sweet basil 1⁄2 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Frozen peas 10 Ounce (1/2 Package,)
  Canned artichoke bottoms/1 can artichoke hearts 8 1⁄2 Ounce, drained quartered
  Salt To Taste
  Pepper To Taste

Heat butter and oil in heavy skillet.
Wipe chops with damp cloth; season with salt and pepper.
Saute in butter and oil approximately 4 minutes per side, until well-browned and almost done.
Remove from pan; keep warm.
While chops cook, peel onion; quarter; separate layers.
Cut stem from eggplant; cut in half lengthwise; thinly slice.
Add onion to skillet; saute 5 minutes, Add eggplant.
Combine tomato paste, basil, and boiling water; stir well.
Add to skillet; bring to boil.
Reduce heat to low; cover.
Cook 15 minutes.
Add peas, artichokes and lamb chops.
Cook, covered, 15 minutes or until vegetables are done through.

Recipe Summary

Difficulty Level: 
Main Dish

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Lamb Chops Venetian Style Recipe