Lamb Saute Provencale Recipe
Ingredients
| 12-90 g boneless or bone in lamb chops | ||
| Butter | 60 Milliliter | |
| Garlic | 3 Clove (5gm), minced | |
| Green bell pepper | 1 To taste, sliced | |
| Onion | 1 , sliced | |
| 750 ml peeled seeded, chopped tomatoes | ||
| Sherry | 60 Milliliter | |
| Paprika | 5 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper | 1 Milliliter | |
Directions
In a skillet, fry the chops in the butter for 4-6 minutes per side (depending on the thickness).
Remove and reserve hot.
Add the garlic, bell pepper and onions to the skillet and saute until tender.
Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes.
Add the sherry and seasonings, continue to simmer until liquid has evaporated.
Place chops on a serving platter, pour sauce over and serve with lemon rice pilaf.
Remove and reserve hot.
Add the garlic, bell pepper and onions to the skillet and saute until tender.
Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes.
Add the sherry and seasonings, continue to simmer until liquid has evaporated.
Place chops on a serving platter, pour sauce over and serve with lemon rice pilaf.
Chef
