Shoulder Lamb Chops With Yellow Squash and Tomatoes

Shoulder lamb chops are cooked with summer squash and tomatoes, an easy family meal for any day of the week. Serve this dish with mashed potatoes for a hearty meal everyone will enjoy.


  • 4 to 6 shoulder lamb chops
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf summer savory, or more dried leaf thyme
  • 2 cans (14.5 ounces each) diced tomatoes with juice
  • 4 small summer squash, quartered lengthwise and sliced
  • Salt and pepper, to taste


Heat olive oil over medium-high heat in a large skillet. Sprinkle chops with salt and pepper; brown in the hot oil for about 2 minutes on each side. Add the garlic and lower heat to medium. Cook, stirring, for about 1 minute. Add the broth, wine, thyme, savory, and tomatoes. Bring to a boil. Cover, reduce heat to medium-low, and continue cooking for 25 minutes. Add the summer squash and cook for about 10 minutes longer, until squash is just tender. Add salt and pepper, to taste.
Serves 4 to 6.