Lamb Chops in Pepper and Vinegar Recipe

Name: Lamb Chops in Pepper and Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 small lamb chops; 1 ½ tablespoons fresh coarse ground black pepper; 1 teaspoon salt; ¼ cup white vinegar; 2 tablespoons vegetable oil; 2 medium onions, thinly sliced; 2 garlic cloves, crushed; 1 tablespoon ground coriander; 2 teaspoons curry powder; ¼ teaspoon turmeric; 1 cup fresh coriander, chopped

Servings: persons

18 small lamb chops
1 ½ tablespoons fresh coarse ground black pepper
1 teaspoon salt
¼ cup white vinegar
2 tablespoons vegetable oil
2 medium onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon ground coriander
2 teaspoons curry powder
¼ teaspoon turmeric
1 cup fresh coriander, chopped

1
Trim the lamb chops of all visible fat but do not detach from the bone.
2
Rub the chops with the salt and the pepper.
3
Place them in a single layer on a baking sheet or large platter and sprinkle them evenly with the vinegar; set aside.
4
Heat the oil over high heat in a large, deep skillet or a Dutch oven.
5
Saute the onions, stirring frequently, for about 6 to 8 minutes, until they are browned.
6
Add the garlic and cook another minute or two.
7
Add the lamb chops and their juices along with the ground coriander, curry powder and turmeric.
8
Brown the chops, turning them to colour evenly, for about 5 minutes.
9
Add one cup of water, lower heat, cover, and cook at a low simmer for 1-1/2 hours.
10
Check every 20 minutes, adding 1/2 cup of water toward the end if the liquids have cooked off.
11
The lamb should be very tender.
12
Mix in the chopped cilantro and serve at once.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 small lamb chops, 1 ½ tablespoons fresh coarse ground black pepper, 1 teaspoon salt, ¼ cup white vinegar, and more.

Yes, Lamb Chops in Pepper and Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops in Pepper and Vinegar

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