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lamb chops ideas?


Silver Member
S: 11st0lb C: 11st0lb G: 10st7lb BMI: 26.4 Loss: 0st0lb(0%)
Last week I did a red day and had them with mint sauce over them grilled then did bns mash with some syn free veg and it was lovely or you could always use a hex and have some minted new potatoes with them

no mercy

Full Member
S: 15st0lb C: 12st13lb G: 10st7lb BMI: 30.1 Loss: 2st1lb(13.81%)
try marinating them in total 0% yoghurt, garam masala, chilli, garlic, ginger and coriander and then baking in the oven - makes great masala lamb chops if you like spicy food! :) (bake them in a roasting bag and they go incredibly tender).

taste great served with salad or rice or whatever really!


Nojo on the YoYo
S: 19st8.0lb C: 19st8.0lb G: 11st0.0lb BMI: 47 Loss: 0st0lb(0%)
Chops are really very fatty and once you trim them there isn't much meat left! Lean leg steaks are more expensive but you get more meat for your buck!

I do like a nice lamb stew with chunks of root veg and yes yes, the Butternut Squash mash must come into play!

Lamb kleftico is really good for lamb, and simple to amend for slimming world so long as you save some syns for the white wine. It takes a long time in the oven though so if you have time to stew, take it!

You need:

lamb steaks, leg or shoulder, de-fatted
chunks of carrot and swede cut into big pieces
1 large white onion
2 lemons
1 large glass of white wine (measure and syn! Probably around 6 syns)
Enough vegetable stock to cover the ingredients
5 bay leaves

Optional: HEXb potato, cut in half.

Put some of your veggies in a big stew pot
add 2 bay leaves and a good large pinch of oregano
seal your lamb with frylight in a frying pan then add half of the lamb to the pot, again sprinkle with a pinch of oregano
chop onion into large chunks and lightly fry in the lamb juices and leftover frylight in the pan. Add half the onion to the pot then the remaining bay leaves, then the rest of your veggies and top with the rest of your lamb
Sprinkle with oregano
Make your vegetable stock, add wine to the stock and stir
grate a good deal of the zest of 1 lemon into the wine and stock mix.
Chop that lemon in half, squeeze out the juice into the stock and wine mix.
Pour over pot until mixture just covers the ingredients. grate some more lemon on the top if you like your lamb really lemony
Don't put a lid on the pot, but cover it loosely with tin foil

Put in the oven on 180 for three hours.

Serve with whatever extra veggies you want, and if you're on EE, basmati rice and SW chips!

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