Saucy lamb chops topped with rosa tomatoes and basil

Recipe from: 6 October 2010

Ingredients 15
Servings 1
Minutes 15 mins


Serving Change
  • 60
  • 8
    lamb loin chops
  • 1
    onion, chopped
  • 15
    curry powder
  • 5
  • 1
    cinnamon stick
  • 2
    dried basil leaves
  • 6
    whole cloves
  • 1 400g
  • 60
    dry white wine
  • 2
    potatoes, peeled and cubed
  • Salt and ground black pepper to taste
  • 200
    baby Roma tomatoes
  • 15
    olive oil
  • 60
    chopped fresh basil leaves, shredded


15 mins
Preheat the oven to 180ºC.
Heat the oil in a pot. Fry the chops on both sides till brown. Remove to an ovenproof dish.
In the same pan fry the onion, till soft, add the curry powder and sugar and sauté on low heat till caramelized.
Add the cinnamon stick, basil, cloves, tomatoes and white wine and heat till hot.
Add the potato wedges to the chops, cover with the tomato sauce and season with salt and pepper. Cover and cook in the oven for 45 minutes.
In the meantime, place the Rosa tomatoes in a small oven proof dish, drizzle with the olive oil and place with the meat in the oven for the last 10 minutes.
Remove the meat from the oven, mash the potatoes to thicken the sauce.
Place a chop on a serving dish with some sauce, top with the roasted tomatoes and put some shredded basil leaves on top.
Serve with rice and vegetables.

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Read more on: grill  |  shallow-fry  |  lamb

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