Total Time
25mins
Prep 15 mins
Cook 10 mins

Julienned vegetables and gorgeous lamb chops. Flavorful and tender. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Peel vegetables and cut into fine 1 inch strips.
  2. Simmer them, covered to preserve flavor, in butter until tender.
  3. Season.
  4. Broil lamb chops.
  5. Add tomato paste and wine to cooked vegetables and serve on cooked lamb chops.

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