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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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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4363 Calories from Fat 2919

% Daily Value*

Total Fat 326 g501.1%

Saturated Fat 20.1 g100.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2826.4 mg117.8%

Total Carbohydrates 130 g43.5%

Dietary Fiber 55.2 g220.9%

Sugars 47.1 g

Protein 232 g463.2%

Vitamin A 154.4% Vitamin C 177.1%

Calcium 33.6% Iron 62.1%

*Based on a 2000 Calorie diet

Lamb Chops Venetian Style Recipe