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Stuart Webster/Flickr/CC BY 2.0
Nutritional Guidelines (per serving) | |
---|---|
978 | Calories |
60g | Fat |
34g | Carbs |
74g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 978 |
% Daily Value* | |
Total Fat 60g | 77% |
Saturated Fat 24g | 120% |
Cholesterol 258mg | 86% |
Sodium 786mg | 34% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 5g | 18% |
Protein 74g | |
Calcium 200mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Lamb chops have a loftier reputation than pork chops, but making them is just as simple. This recipe uses basic ingredients to pull together traditional lamb chops in a slow cooker.
This recipe calls for tender lamb loin chops to be used but, since the cooking time is 5 to 7 hours, a more economical cut of lamb like shoulder chops can be used. The long, slow cook will break down the connective tissue in the tougher shoulder cut, making it succulent and fork-tender.
Ingredients
- 1 tablespoon vegetable oil (or extra-virgin olive oil)
- 4 loin lamb chops (or shoulder chops)
- 2 tablespoons ​all-purpose flourÂ
- 2/3 cup beef broth ​(or chicken broth)
- 1 (14.5-ounce) can tomatoes (diced)
- 1 clove garlic (minced)
- 1 tablespoon tomato paste
- 4 ribs celery (thinly sliced)
- Dash of ​ kosher salt and freshly ground black pepper to taste
- Garnish: parsley (chopped)
Steps to Make It
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Heat the vegetable oil in a skillet or sauté pan over medium-high heat.
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Coat the lamb chops with flour and brown them quickly on both sides in the hot oil.
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Transfer the lamb chops to slow cooker.
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In a medium saucepan, combine the beef or chicken broth, tomatoes, minced garlic, tomato paste, and sliced celery. Add salt and pepper to taste. Bring the mixture to a boil, stirring occasionally.Â
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Pour the hot tomato mixture over the lamb chops in the slow cooker.
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Cover and cook on high for 30 minutes, then turn to low and continue cooking for 5 to 7 hours.
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Adjust seasoning to taste and serve the chops sprinkled with plenty of chopped parsley.
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