|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 11mg||53%|
|*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 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
4 loin lamb chops, or shoulder chops
2 tablespoons all-purpose flour
2/3 cup beef broth
1 (14.5-ounce) can diced tomatoes
1 clove garlic, minced
1 tablespoon tomato paste
4 stalks celery, thinly sliced
Dash kosher salt, or to taste
Freshly ground black pepper, or to taste
Chopped fresh parsley, for garnish
Gather the ingredients.
Heat vegetable oil in a skillet or sauté pan over medium-high heat.
Coat lamb chops with flour and brown them quickly on both sides in the hot oil.
Transfer lamb chops to slow cooker.
Pour hot tomato mixture over lamb chops in slow cooker.
Cover and cook on high for 30 minutes, then turn to low and continue cooking for 5 to 7 hours.
Adjust seasoning to taste and serve chops sprinkled with plenty of chopped parsley.
- If you prefer, use chicken rather than beef broth.