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Lamb Pizziola
Lamb chops in tomato sauce |
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6 to 8 shoulder lamb chops
2 large onions - peeled and sliced
2 cloves garlic - minced
2 Tbls. fresh parsley -
chopped
1 tsp. oregano
2 leaves basil or l/2 teaspoon of
dried
3 small cans DelMonte Tomato sauce
1 can of water (more if needed)
salt and pepper
2 cans peas
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Brown chops in large Dutch Oven a few at a time.
Do not use oil, as lamb is greasy.
Put the chops back into the pot when all are browned. (This only takes a few minutes, you are searing them to keep in the flavor).
Add all of the other ingredients.
Bring to high temperature and then lower and cook on medium/low (covered) for l to l-l/2 hrs. until chops are tender.
Just before serving, add 2 cans of peas to the pot.
Serve over cooked white rice, mashed potatoes, noodles, or any pasta you wish.
The sauce is thin and not heavy. Delicious and quick to fix. Enjoy!
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Preparation Time: Minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Betty
New Jersey
United States |
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| This recipe has been viewed 5978 times. |
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