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Braised Lamb Shoulder Chops with Minty New Potatoes and Snap Peas

4 servings


No Added Sugars

Nutritional Facts Per Serving

29.4 g
31.2 g
3.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 521
  • Fat 30.7 g
    • Saturated   10.9 g
    • + Trans 
  • Cholesterol 102 mg
  • Sodium   528 mg
  • Carbohydrate 31.2 g
    • Fibre   3.1 g
    • Sugars  
  • Protein 29.4 g
    • Vitamin A 4 %
    • Vitamin C 47 %
    • Calcium 5 %
    • Iron 34 %


Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet. Season the lamb with salt and pepper; coat in the flour, shaking off any excess. Brown the chops and then set in a 9" x 13" casserole. Combine stock, lemon juice, oregano and garlic in a bowl and pour over the lamb. Cover and bake 65 to 75 minutes, or until the lamb is very tender.

When the lamb is about 20 minutes from being done, put the potatoes in a pot and cover with 2 inches of cold water. Bring to a boil and cook until just tender, about 10 minutes. Add the snap peas to the pot and cook 1 minute more, or until bright green and just tender. Drain the vegetables well, and then toss with the butter, mint, salt and pepper.

Divide the lamb among plates and spoon pan juices overtop. Arrange the potatoes and peas beside the lamb and serve.

Serving Suggestions

What to serve alongside: Create a Greek-style meal by serving the lamb and vegetables with warm wedges of pita, tzaziki sauce and hummus. All of these items are available in the deli department.

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