- 18 pieces lamb chops
- 3 tablespoons olive oil
- 1 small onion or 100 g cut into cubes
- 1 stick celery cut into cubes
- 1 small carrot or 100 g, cut into small cubes
- 2 cloves garlic crushed
- 1 tablespoon plain flour
- 2 cubes MAGGI Chicken Stock
- 3 medium tomatoes or 450 g, peeled and coarsely chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest grated
- ¼ teaspoon ground black pepper
- 2 cups or 500 ml water
Lamb Chops Venetian Style
INGREDIENTS
Lamb Chops Venetian Style with
Lamb Chops Venetian Style with 
- 18 pieces lamb chops
- 3 tablespoons olive oil
- 1 small onion or 100 g cut into cubes
- 1 stick celery cut into cubes
- 1 small carrot or 100 g, cut into small cubes
- 2 cloves garlic crushed
- 1 tablespoon plain flour
- 2 cubes MAGGI Chicken Stock
- 3 medium tomatoes or 450 g, peeled and coarsely chopped
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest grated
- ¼ teaspoon ground black pepper
- 2 cups or 500 ml water
NUTRITIONAL INFORMATION
Lamb Chops Venetian Style with
Lamb Chops Venetian Style with
- Energy 563 (Kcal)
- Protein 30 (g)
- Carbohydrate 10 (g)
- Total Fat 44 (g)
HOW TO PREPARE
Lamb Chops Venetian Style with
Lamb Chops Venetian Style with
1
Grill lamb chops from both sides and set them aside on a plate.
2
In a large saucepan, warm olive oil then add onion, celery, carrots and garlic, stir for 3 minutes.
3
Add plain flour and stir for another 3 minutes then add MAGGI Chicken Stock cubes, chopped tomatoes, tomato paste, basil, oregano, grated lemon zest and black pepper. Stir for 2 minutes then add water and the grilled lamb chops. Stir to boil. Simmer over a low heat for 15 minutes. (Add some water if needed)
REVIEWS
Lamb Chops Venetian Style with
