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Craig Claiborne

Braised Lamb Chops

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 thick shoulder lamb chops
  • 2 tablespoons olive oil
  • 4 thin slices

Method

  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.

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