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Ethel's Bahamian Lamb Chops Recipe

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This recipe for Ethel's Bahamian Lamb Chops, by , is from Caroline's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruth Harris


5-6 lamb chops
salt and pepper to taste
3 slices bacon, sliced into 1/2 inch pieces
1/4 c. diced onion
1 can tomato paste plus one can of water
1 tbsp dried thyme
1 c. white rice, cooked

Preheat broiler.
Wash the lamb chops under cool tap water, dry with paper towels
Season each chop with salt, pepper, and a generous sprinkling of dried thyme.
Place chops on a broiler pan (line the bottom pan with foil to make cleanup easier)
Fry the bacon slices in a pan until crisp, remove to drain on a paper towel.
Saute the diced onions in the bacon drippings until translucent.
Add the tomato paste to the pan plus one tomato paste can full of water. Stir until blended.
Add 1 tbsp of dried thyme
Simmer the tomato sauce on low heat for 20 minutes while the lamb chops broil.
Salt and pepper the sauce to taste.
Broil the chops about 4 inches from the heating elements. Watch it carefully as it can burn easily and will set off your fire alarm if you let it get smoky! Broil the chops until they are brown or start to curl up (if you are using shoulder chops). When the chops are done, place them on the plate with a mound of warm white rice and sauce spooned over the rice.

Personal Notes:
Personal Notes:
This is a recipe that my mom (Ethel Hawkins) learned to make when she lived in the Bahamas after WWII. The secret is tons of thyme! Caroline loves it and insisted it be in this book!




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