Braised Lamb Chops
This delicous recipe will warm you up on a cold night.
Ingredients
- 1 clove garlic, crushed
- 1/2 cup red wine
- 2 tbs tomato paste
- 1 red capsicum, sliced
- 1 large onion, sliced
- 1/4 cup parsley, chopped
- 200g potatoes, cut into chunks
- 420g can cannellini beans, drained
- 1/2 tsp mixed herbs
- 1 1/2 cup beef stock
- 1 pinch pepper (for seasoning)
- 2 tbs olive oil
- 1kg lamb forequarter chops
- 1 pinch pink salt ground (to taste)
Method
- Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.
- Heat remaining oil and add onion, capsicum and garlic to pot. Cook for 2 minutes. Stir in combined stock, wine and tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 minutes.
- Add potato pieces to pot, recover and cook for 10 minutes. Stir in beans and cook for 5 minutes. Spoon into deep plates and sprinkle the parsley over.
