Braised Lamb Chops

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 thick shoulder lamb chops
  • 2 tablespoons olive oil
  • 4 thin slices of lemon
  • 4 thin slices of onion
  • 4 green pepper rings
  • ½ cup tomato sauce
  • ¼ teaspoon dried thyme
  • 2 tablespoons chopped parsley


    1. Brown the chops on both sides in the oil. Top each with a lemon slice, onion slice and green pepper ring. Add the tomato sauce and sprinkle with the thyme.

    2. Cover and simmer slowly for about forty-five minutes, or until the chops are tender. Garnish with the chopped parsley.