Sherried Lamb Chops
- Total Time
- About 30 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 8loin lamb chops, each about ¾-inch thick
- 1½tablespoons flour
- Salt and freshly ground black pepper
- 2tablespoons extra-virgin olive oil
- 1sweet red pepper, seeded, cut in thin slices
- 1green pepper, seeded, cut in thin slices
- 1medium onion, in thin slices
- 1teaspoon minced garlic
- ½cup dry sherry
- 1cup finely chopped peeled ripe tomato (well drained canned tomatoes may be substituted)
- 1teaspoon lemon juice
- 2tablespoons minced parsley
- 4stuffed Spanish olives, sliced
- 1lemon cut in 8 wedges
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
843 calories; 68 grams fat; 28 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 39 grams protein; 938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim as much fat as possible off the lamb chops. If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick. Otherwise cut these tails off. Dust chops lightly with flour seasoned with salt and pepper
- Step 2
Heat olive oil in a heavy skillet large enough to hold the chops in a single layer. Over high heat lightly and quickly brown the chops on both sides. Remove them and cover to keep warm.
- Step 3
Lower heat to medium, add the pepper and onions and saute until tender. Add the garlic and saute for another minute or two but do not allow the garlic to brown. Stir in the sherry, tomatoes and lemon juice. Bring to a simmer. Season to taste with salt and pepper.
- Step 4
Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired. For medium-rare chops, the cooking time is no more than about three minutes. The tops will be medium in about five minutes and well done in seven to eight minutes. For well-done chops the pan should be covered so too much of the sauce does not evaporate.
- Step 5
Sprinkle with parsley and olives, garnish with lemon wedges and serve.
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