Dust the lamb chops with flour. Heat a saucepan over a high heat. Heat half the olive oil and brown the chops on both sides. Remove the meat from the pan and set aside.
Heat the remaining olive oil and fry
the onion until golden. Return the chops to the pan and add the stock. Bring to the boil. Stir well and reduce the heat.
Simmer, covered, for five minutes. Add
the vegetables and simmer for a further
20 minutes. Add the lentils and tomato paste, and stir well to combine. Cook for a further five minutes or until the meat and vegetables are tender. Season to taste with salt and pepper. Serve on a
bed of couscous or brown rice.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.