Lamb or Veal Chops in Tomato Sauce

Preparation info
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By Claudia Roden

Published 1986

  • About


  • 6–8 large lamb or veal chops
  • About 2 tablespoons butter
  • 1


Trim as much fat from the chops as possible and flatten them lightly. Sauté in hot butter for a few minutes on both sides until just coloured. Remove them from the frying pan and arrange in a large pan. Keep hot.

Fry the onion and garlic cloves in the same butter until they are golden and the garlic is sweet and aromatic. Add the tomatoes, season to taste with s