Lamb Chops Venetian Style
|Olive oil||2 Tablespoon|
|Lamb shoulder chops||2 Pound|
|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|
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.