Marlo Thomas’ Lamb Chops Creole *
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Cajun
Amount Measure Ingredient — Preparation Method
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—–PATTI – VDRJ67A—–
6 Shoulder lamb chops
1 teaspoon Cooking oil
1 medium Onion — diced
1 1/2 cups Green peppers — chopped
2 1/2 cups Canned tomatoes — drained
2 dashes Cayenne pepper
1/2 teaspoon Chili powder
Sprinkle a heavy frying pan with salt; brown the chops on both sides and
put them in a casserole. Wipe out the skillet with a paper napkin or
towel; put in the oil and heat. Add the onions and green pepper. Brown
lightly; then add tomatoes and seasoning. Stir the mixture well; simmer
for a few minutes and then pour it over the lamb chops. Bake tightly
covered for an hour at 350~.
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Marinade for Lamb or Goat
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient — Preparation Method
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4 cups Chablis wind
1 cup Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoons Louisiana hot sauce
1 cup Soy sauce
1 cup Water
2 tablespoons Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
marinade as a basting sauce as it cooks. From Justin Wilson’s “Outdoor
Cooking With Inside Help”
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