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Lamb Chops Braised with Tomatoes, Eggplant and Green Olives

PREPARATION TIME: about 1 hour | Makes 6 servings
EQUIPMENT: French chef’s knife, cutting board, measuring cup and spoons, 11 inch stir fry skillet, fine strainer and 11.25 inch large sauté skillet with lid.
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Product Description

By Chef Charles Knight

SOURCE: Healthy Meat and Potatoes pages 114-115

Adapted with temperatures for induction cooking


½ medium onion, diced
½ medium carrot, diced
½ stalk celery, diced
1 clove garlic, minced
1 teaspoon fresh thyme, chopped (or dried)
1 bay leaf, stem removed and crumbled
½ teaspoon freshly ground back pepper
1 tablespoon tomato paste
1 cup Low-Sodium Brown Veal or Beef Stock (page 216 HM&P) or packaged
2 teaspoons Low-Sodium Roux (page 190 HM&P)
6 (3/4-to-1-inch-thick) lamb chops
1 shallot, minced
½ cup Madeira wine
2 cups cubed eggplant
1 cup seeded and chopped plum tomatoes or canned whole tomatoes
6 green olives, thinly sliced
1 tablespoon chopped fresh parsley

In a hot, dry stir-fry skillet, over medium-high heat (350°F/180°C), dry sauté the onion, carrot, celery and garlic until slightly browned, 3 to 5 minutes. Stir in the thyme, bay leaf and pepper. Add the tomato paste and cook stirring until the paste turns reddish-brown in color, 3 to 4 minutes. Do not allow the residue that forms on the bottom of the pan to burn.

Slowly stir in the stock and roux. Cook, stirring until the sauce begins to thicken slightly. Strain the sauce through a fine sieve and set aside.

In a hot-dry skillet over medium-high heat (350°F/180°C), place the chops. Sear until the chops release easily from the pan, 3 to 4 minutes. Using a flexible spatula, turn the chops and sear the other side 4 to 5 minutes. Remove the chops to a warm platter and keep warm.

Add the shallots to the meat drippings and sauté until tender, 2 to 3 minutes, stirring occasionally.

Slowly stir in the Madeira and bring to a simmer. Stir in the reserved sauce, eggplant, tomatoes and olives. Return the chops to the skillet. Reduce the heat to medium-low (225°F/110°C), cover the pan, open the vent and simmer 30 to 40 minutes.

To serve, top the chops with the tomato mixture and sprinkle with parsley.

PER SERVING: 401 Calories, 32g Fat (71% calories from fat), 22g Protein, 8g Carbohydrates, 85mg Cholesterol, 247mg Sodium (canned tomatoes add 50mg of Sodium per serving)

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