How to make it

  • Trim external fat from chops.
  • Heat oil in large deep heavy Stainless steel pan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
  • In the same pan, add quartered Onions, sauté until soft, about 5 minutes.
  • Add carrots, celery, salt and pepper and lemon slices, sauté until caramelized, 15 to 20 minutes.
  • Stir in wine or broth, bring to simmer and deglaze pan.
  • Meanwhile, empty tomatoes, undrained, into a bowl, add , cumin, coriander, garlic and soy sauce.
  • Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
  • Return chops to pan and spoon mixture over them.
  • Bring to boil, reduce heat and simmer covered for 30 minutes or until chops are fork tender.
  • Make slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
  • Sprinkle with chopped fresh mint.

Reviews & Comments 7

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  • davewadsley 10 years ago
    The first recipe I have tried on this site as I found it while surfing for something different to do with the 6 lamb shoulder chops I had just bought rater than griddle them. Certainly brightened up a miserable winters day...the cumin and lemon was wonderful. I tweaked things a little as I had more chops...providing roughly half as much veg again but doubled the tomatoes and used a whole lemon. As I was unsure when I would be serving up I put the casserole in the oven for a couple of hours on very was wonderful...and very well received by my wife.thanks a lot...will definitely use this again!
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    " It was excellent "
    merlin ate it and said...
    Yummy. Thanks
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    " It was excellent "
    lanacountry ate it and said...
    Very nice recipe! 55555 !
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    " It was excellent "
    pleclare ate it and said...
    These sound heavenly!
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    " It was excellent "
    debwin ate it and said...
    I have a freezer full of lamb here and need a few new lamb recipes... this sounds delicious.
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    " It was excellent "
    lunasea ate it and said...
    I really like this recipe, Michael - I love the complexity of the flavors and I can only imagine the depth that the simmering brings. Interesting's like the perfect comfort food but lifted to a higher level - and that is where the soul and spirit (as you mentioned) gets sustenance, too. And the mint chiffonade at the end is genious.

    Anyone would feel most fortunate to be the guest at this meal....

    Thanks for sharing and inspiring, m'dear...

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    " It was excellent "
    mystic_river1 ate it and said...
    Maybe I could be Queen for a Day!
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