Creole Lamb Chops

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 lamb loin chops, 3/4 inches thick,well-trimmed
• 3 tablespoons cooking oil
• 1 cup finely chopped yellow onion
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 2 cloves garlic, finely chopped
• 1 (28 ounce) can whole canned tomatoes, undrained
• 3 tablespoons tomato paste
• 3 cups beef stock or 3 cups beef broth
• 1 teaspoon sugar
• 1 bay leaf
• 1 teaspoon ground oregano
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons finely chopped parsley

Recipe

• 1 in a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the lamb chops for 3 minutes on each side.
• 2 remove the chops as they brown, and keep warm in a 180 degree oven.
• 3 reserve 3 tbls.
• 4 of the pan drippings, and pour off the excess.
• 5 over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
• 6 add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
• 7 reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
• 8 return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
• 9 transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.