Ingredients with Measurements:
- 4 lamb chops, about 1 inch thick
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup tomato sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1 bay leaf
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, combine the flour, salt, and black pepper.
2. Dredge the lamb chops in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the lamb chops and cook for 3-4 minutes per side, or until browned.
5. Remove the lamb chops from the skillet and set aside.
6. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
7. Add the white wine, chicken broth, tomato sauce, paprika, thyme, cumin, and bay leaf to the skillet.
8. Stir to combine and bring to a simmer.
9. Return the lamb chops to the skillet and spoon the sauce over them.
10. Cover the skillet with a lid and simmer for 20-25 minutes, or until the lamb chops are cooked through and tender.
11. Remove the bay leaf before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the lamb chops, and then simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 376
Fat per serving: 21g
Protein per serving: 28g
Carbohydrates per serving: 11g
Fiber per serving: 1g
Sugar per serving: 3g
Sodium per serving: 625mg
Substitutions for ingredients:
- Lamb chops can be substituted with pork chops or beef steaks.
- White wine can be substituted with chicken broth or vegetable broth.
- Tomato sauce can be substituted with diced tomatoes.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use smoked paprika for a smoky flavor.
- Add chopped olives or capers to the sauce for a briny flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the lamb chops before cooking to prevent the flour from burning in the skillet.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- For a crispier crust on the lamb chops, sear them in a separate skillet before adding them to the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb chops in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the lamb chops on a platter with the sauce spooned over them. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro.
Pairings:
- Serve with roasted potatoes and steamed vegetables.
- Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted potatoes
- Steamed vegetables
- Side salad
- Crusty bread
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the lamb chops are tough, simmer them for a longer period of time until they are tender.
Food safety advice:
- Make sure to cook the lamb chops to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chuletas de Cordero a la Liebana is a traditional dish from the Liebana region of Spain, which is known for its lamb dishes.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the paprika and cumin, with a hint of sweetness from the tomato sauce.
Serving suggestions:
Serve the lamb chops with a glass of red wine for a complete meal.
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Region: Spanish