Country of Origin:
This Recipe Suits:
People with open diets (no dietary restrictions)
Semi-vegetarians (mostly follow a vegetarian diet but eats meat, poultry and fish occasionally)
Total Prep Time: 45 minutes
Serves:6
Description:
A hearty dish for cold winter nights.
Ingredients:
6 pieces of lamb shoulder chops
20 brussels sprouts, sliced into small pieces
5 medium size onions, halved & sliced
olive oil
salt & pepper or rosemary
Preparation:
1) Wash meat thoroughly.
2) Season both sides of lamb chops with salt and pepper. Coarse pepper recommended to add more flavor.
3) Place chops with olive oil in a skillet; cook each side for about 5 minutes.
4) With about 2 minutes left of cooking time, set chops aside.
5) Put brussels sprouts and onions in skillet to saute in leftover olive oil and lamb fat. If bottom of pan gets dry, splash with a little bit of water. Cook until tender.
6) When vegetables are almost done, put chops back in the skillet to cook together. Cover skillet.
7) Flip chops to finish cooking the other side. You want the chops'' outside skin seared but the inside medium rare. You also want the vegetables to look a little brown.
8) When done, put lamb chops in serving plate and place vegetables on top. Serve with warm hearty soup. Enjoy.
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