|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 24g||120%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 5g||18%|
|*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.|
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 lamb 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.
- 1 tablespoon vegetable oil (or extra-virgin olive oil)
- 4 loin lamb chops (or shoulder chops)
- 2 tablespoons flour (all-purpose)
- 2/3 cup beef broth (or chicken broth)
- 1 (14.5-ounce) can tomatoes (diced)
- 1 clove garlic (minced)
- 1 scant tablespoon tomato paste
- 4 ribs celery (thinly sliced)
- Dash of kosher salt and freshly ground black pepper to taste
- Garnish: parsley (chopped)
Heat the vegetable oil in a skillet or saute pan over medium-high heat.
Coat the lamb chops with flour and brown them quickly on both sides in the hot oil.
Transfer the lamb chops to slow cooker.
In a medium saucepan, combine the beef or chicken broth, canned diced tomatoes, minced garlic, tomato paste, and sliced celery. Add salt and pepper to taste. Bring the mixture to a boil, stirring occasionally.
Pour the hot tomato mixture over the lamb chops in the slow cooker.
Cover and cook on high for 30 minutes, then turn to low and continue cooking for 5 to 7 hours.
Taste to check seasoning and serve the chops sprinkled with plenty of chopped parsley.