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Lamb chops in a herb and tomato sauce

Recipe from: 1/23/2003 12:00:00 AM
Ingredients 10
Servings 4


  • 30
    olive oil
  • 4
    leg of lamb chops (or 8 loin or rib chops)
  • 1
    large onion, peeled and cut into wedges
  • 500
    plum tomatoes, peeled and quartered
  • 150
    white wine
  • 15
  • 2
    garlic cloves, crushed
  • 60
    chopped fresh mixed herbs
  • salt and freshly ground black pepper
  • 1
    lemon, juice and rind


Heat 15 ml olive oil in a pan and fry the chops until brown on both sides but still slightly pink inside.
Remove from the pan and set aside.
Pour the remaining oil into the pan and stir-fry the onion until tender.
Add the tomatoes, wine and sugar and bring to the boil.
Reduce until the mixture forms a thick fragrant sauce.
Stir in half the garlic and half the herb mixture and season well with salt and pepper.
Return the meat to the pan.
Cover and simmer for about 30 minutes over low heat until the meat is tender.
Add the remaining garlic and herbs, along with the lemon juice and rind.
Serve with potatoes and steamed green beans.

Read more on: sauté  |  lamb

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