Shoulder lamb chops are cooked with summer squash and tomatoes, an easy family meal for any day of the week. Serve this dish with mashed potatoes for a hearty meal everyone will enjoy.
Ingredients:
- 4 to 6 shoulder lamb chops
- Salt and pepper
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf summer savory, or more dried leaf thyme
- 2 cans (14.5 ounces each) diced tomatoes with juice
- 4 small summer squash, quartered lengthwise and sliced
- Salt and pepper, to taste
Preparation:
Heat olive oil over medium-high heat in a large skillet. Sprinkle chops with salt and pepper; brown in the hot oil for about 2 minutes on each side. Add the garlic and lower heat to medium. Cook, stirring, for about 1 minute. Add the broth, wine, thyme, savory, and tomatoes. Bring to a boil. Cover, reduce heat to medium-low, and continue cooking for 25 minutes. Add the summer squash and cook for about 10 minutes longer, until squash is just tender. Add salt and pepper, to taste.
Serves 4 to 6.
Serves 4 to 6.
More Lamb Chop Recipes
Dijon Lamb Chops
Lamb Chops with Orange and Thyme
Orange Lamb Chops
Lamb Chops w Sour Cream
Orange Lamb Chops
Baked Lamb Chops with Carrots
Lamb Stew Recipe with Lamb Chops
Lamb Recipes
Lamb Chops
Lamb Roasts
Lamb Stew Recipes
Crockpot Beef and Lamb Recipes
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