Marlo's Lamb Chops Creole
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lamb shoulder
chops |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 1 ½ | cups |
green bell peppers
chopped |
|
| 2 ½ | cups |
tomatoes, canned
drained |
|
| 2 | dash |
cayenne pepper
|
*
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lamb shoulder
chops |
*
|
| 5 | ml |
vegetable oil
|
|
| 1 | medium |
onions
diced |
|
| 355 | ml |
green bell peppers
chopped |
|
| 591 | ml |
tomatoes, canned
drained |
|
| 2 | dash |
cayenne pepper
|
*
|
| 2.5 | ml |
chili powder
|
|
Directions
Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
Add the onions and green pepper. Brown lightly; then add tomatoes and seasoning.
Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
Bake tightly covered for an hour at 350℉ (180℃).
