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Autumn Lamb Skillet

I have found that even those who do not prefer lamb will enjoy this recipe. It is especially delicious on a chilly night! —Arlene Aughey, Saddle Brook, New Jersey
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 lamb rib or loin chops (about 1 inch thick and 3 ounces each)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon ground turmeric, optional

Directions

  • In a large skillet, heat oil over medium heat. Sprinkle lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chops in batches; remove and keep warm. Add onion, celery, green pepper, garlic, basil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until crisp-tender, 5-7 minutes.
    Return lamb to skillet; add tomatoes. Cook, covered, until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 20 minutes longer. Meanwhile, cook rice according to package directions, adding turmeric if desired. Serve with lamb mixture.
Nutrition Facts
1 serving: 455 calories, 14g fat (4g saturated fat), 68mg cholesterol, 856mg sodium, 54g carbohydrate (8g sugars, 3g fiber), 27g protein.

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