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Shoulder Lamb Chops with Squash and Tomatoes

Submitted by: JustRightMenus

Servings: 2

Categories: fancy dinner night, lamb

From the kitchen of: about.com: Southern food

- I wouldn't call it Southern, but what do I know - I'm a northern chick. 


2 shoulder lamb chops

salt & pepper

1/2 TB olive oil

1 clove garlic, finely minced

2TB c. chicken broth

2 TB dry white wine (cooking sherry will also work fine)

1/4 tsp. dried leaf thyme

1/8 tsp. dried leaf summer savory, or just use that much more dried leaf thyme

1/2 can (whole = 14.5 oz) diced tomatoes with juice

1 small summer squash or zucchini, quartered lengthwise then sliced



Heat olive oil over medium-high heat in a skillet. Sprinkle chops with salt and pepper, then brown in the olive oil for 2 minutes on each side. Remove from pan.

Add garlic and lower the heat to medium. Stir the garlic and cook for about 1 minute. Return the chops to the pan. Add the broth, wine, thyme, savory, and tomatoes. Bring to a boil.

Return the chops to the pan. Cover, reduce heat to medium-low, and continue cooking for 25 minutes.

Add the squash and cook for about 10 minutes longer, until squash is just tender.

Add salt and pepper to taste, and serve.