Lamb Chops Venetian Style Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 4 lamb shoulder chops (approximately 2 pounds) | ||
| Onion | 1 Medium | |
| Eggplant | 1 3/4 Pound | |
| Tomato Paste | 3 Tablespoon | |
| Sweet basil | 1/2 Teaspoon, crumbled | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Frozen peas package | 1/2 | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter and oil in heavy skillet.
Wipe chops with damp cloth; season with salt and pepper.
Saute in butter and oil approximately 4 minutes per side, until well-browned and almost done.
Remove from pan; keep warm.
While chops cook, peel onion; quarter; separate layers.
Cut stem from eggplant; cut in half lengthwise; thinly slice.
Add onion to skillet; saute 5 minutes, Add eggplant.
Combine tomato paste, basil, and boiling water; stir well.
Add to skillet; bring to boil.
Reduce heat to low; cover.
Cook 15 minutes.
Add peas, artichokes and lamb chops.
Cook, covered, 15 minutes or until vegetables are done through.
Wipe chops with damp cloth; season with salt and pepper.
Saute in butter and oil approximately 4 minutes per side, until well-browned and almost done.
Remove from pan; keep warm.
While chops cook, peel onion; quarter; separate layers.
Cut stem from eggplant; cut in half lengthwise; thinly slice.
Add onion to skillet; saute 5 minutes, Add eggplant.
Combine tomato paste, basil, and boiling water; stir well.
Add to skillet; bring to boil.
Reduce heat to low; cover.
Cook 15 minutes.
Add peas, artichokes and lamb chops.
Cook, covered, 15 minutes or until vegetables are done through.
Chef
