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Saturday, January 30, 2016

Dutch Oven Lamb Chops And Potatoes

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 4 lamb loin chops
  • 4 medium potatoes, cut in to thin slices
  • 3 carrots, cut in to thin slices
  • 2 medium onions, thinly sliced
  • 1 (16 ounce) can tomatoes
  • 1/2 cup water
  • 1 teaspoon instant chicken bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon basil
  • 1 (10 ounce) package frozen peas

Recipe

  • 1 trim some fat from chops.
  • 2 place fat in dutch-oven.
  • 3 over medium heat; cook fat until light brown.
  • 4 using spoon press and rub fat over bottom of dutch oven.
  • 5 discard extra fat.
  • 6 add chops and cook until browned on both sides.
  • 7 remove chops and set aside.
  • 8 in remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
  • 9 adding salad oil if necessary.
  • 10 return chops to dutch oven.
  • 11 arranging vegetables over and around chops.
  • 12 stir in tomatoes with there liquid and remaining ingredients except peas.
  • 13 heat to boiling.
  • 14 reduce heat to low.
  • 15 cover and simmer 45 minutes or until chops and potatoes are tender.
  • 16 add peas and heat threw.

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