Deviled Lamb Chops Recipe


Cooking Time30 MinDifficulty LevelMedium
Health IndexAverageMethod
Main Ingredient


 Lamb chops4 Large
 Cooking oil2 Fluid Ounce (50 ml)
 Canned tomato soup10 Ounce (1 can, 275 g)
 Mustard2 Teaspoon (10 ml)
 Brown sugar15 Milliliter (1 tablespoon)
 Worcestershire sauce15 Milliliter (1 tablespoon)
 Lemon juice15 Milliliter (1 tablespoon)
 Sherry30 Milliliter (2 tablespoon)
 Onion1 , finely chopped
 Celery stalks2 , finely chopped
 Garlic1 Clove (5 gm), crushed

Nutrition Facts

Serving size: Complete recipe

Calories 2915 Calories from Fat 2099

% Daily Value*

Total Fat 235 g360.9%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2207.1 mg92%

Total Carbohydrates 63 g21%

Dietary Fiber 6.9 g27.8%

Sugars 36.1 g

Protein 135 g270.5%

Vitamin A 18.6% Vitamin C 68.6%

Calcium 16.4% Iron 21.4%

*Based on a 2000 Calorie diet


Rub the lamb chops with the salt and pepper.
Heat the oil in a deep frying-pan.
Add the chops and brown on both sides.
Pour off the oil from the pan and set the chops aside, in the pan.
Put the remaining ingredients in a saucepan and bring to the boil, stirring constantly.
Cook for 2 minutes.
Pour the mixture over the chops, cover and simmer for 20 minutes or until the chops are cooked through and tender.