Side Pannel
Red, White and Blue Lamb Chops
Red, White and Blue Lamb Chops
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 4 (8-oz) lamb shoulder chops
- 2 tb Caribe (crushed N. New
- -Mexico hot red chile)
- 4 oz Blue cheese; crumbled
- Fresh ground black pepper
- 1 c Double-strength beef broth
- 12 Very small; thin-skinned
- -potatoes; peeled
Directions
Preheat oven to 350. Trim excess fat from chops then arrange in a single
layer in a shallow baking pan. Evenly divide caribe among chops, crushing
it into both sides of each one. Sprinkle chops with cheese and several
grinds of black pepper, then pour broth over all. Bake, uncovered, 1-3/4
hours, basting generously every 30 minutes. Then cook potatoes in boiling
water about 20 minutes or until tender. Drain and arrange around chops.
Spoon lots of pan juices over potatoes; continue to bake 15 minutes longer
or until chops are fork-tender. Serve sauce separately to spoon over chops.
Makes 4 servings.
layer in a shallow baking pan. Evenly divide caribe among chops, crushing
it into both sides of each one. Sprinkle chops with cheese and several
grinds of black pepper, then pour broth over all. Bake, uncovered, 1-3/4
hours, basting generously every 30 minutes. Then cook potatoes in boiling
water about 20 minutes or until tender. Drain and arrange around chops.
Spoon lots of pan juices over potatoes; continue to bake 15 minutes longer
or until chops are fork-tender. Serve sauce separately to spoon over chops.
Makes 4 servings.
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