Taste 5 (out of 5)
Difficulty 1 (out of 5)
- 2 lamb chops - about 4 oz each including bone (400 cal)
- 1 tbsp canola oil (120 cal)
- 1/2 onion (30 cal)
- 1 garlic clove (5 cal)
- 2 cups chicken broth (20 cal)
- 1/4 cup white wine (35 cal)
- 2 tbsp tomato sauce (20 cal)
- 1 tbsp lemon juice
- bay leaf, sage leaf, thyme
- salt and pepper to taste
Total 630 cal, 2 servings, 315 cal/serving
1. Preheat a small saucepan on medium-high heat. Pour a tablespoon of oil and when it’s warm (about half a minute) add the chops. Braise them on each side for about 3 minutes.
2. In the meantime, process the onion with the garlic in a blender until a smooth paste forms. Mix the paste with the rest of the ingredients. Add this mixture to the saucepan with the lamb, reduce the heat to low, cover with a lid and let cook for 2-3 hours, until the lamb is very tender.
3. Periodically stir and check that the sauce is still liquid. Add water if need be. At the end the sauce should be relatively thick, so don’t pour too much liquid.
4. Serve with rice or mashed potatoes (in the picture).
- This is a really simple recipe: no marinading the lamb, everything is cooked in one pot, the sauce is prepared together with the meat... And it turned out pretty good, and very soft.
- In the beginning I could feel a very strong bitter smell of onions, and I started regretting that I had not sauteed them first before pureeing, but there was no trace of this smell in the final product.
- Most of the recipes ask to place the meat in the oven, but whenever I did that my meat turned out too dry. Stovetop worked much better for me so far. If you know secret tips on using the oven, I would certainly appreciate them :-)