• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4-6 lamb shoulder chops

  2. 1-2 Tbs oil

  3. 1 can (14 1/2 oz) diced tomatoes

  4. 1 medium onion - cut in strips

  5. 1 16 oz pkg whole mushrooms

  6. 3-4 cloves garlic , minced

  7. 1/4 tsp dried rosemary leaves

  8. salt & freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Brown chops in oil on both sides(I sometimes grill them first). Remove chops from pan and add onions and mushrooms . Saute until mushrooms start to turn brown and most of the liquid evaporates, add garlic and cook for another 2-3 minutes. Add chops to a dutch oven, top with onions and mushrooms, then add remaining ingredients and cover. Bring to boil, then reduce and simmer semi-covered (lid slightly opened) for one hour. Serve over garlic mashed potatoes.



Send feedback