Name: Pinotage braised lamb chops
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 tbsp olive oil; 1 kg lamb loin chops; 1 tsp salt; 1/4 tsp black pepper; 2 medium onions; 2 garlic cloves; 2 tbsp fresh rosemary; 1 cup beef stock; 1 1/2 cup pinotage; 1/2 cup tomato sauce; 1 tbsp Worcestershire sauce; 2 tbsp chutney; 200 g grapes roasted

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Ingredients (13)

1 tbsp	olive oil
1 kg	lamb loin chops
1 tsp	salt
1/4 tsp	black pepper
2	medium onions
2	garlic cloves
2 tbsp	fresh rosemary
1 cup	beef stock
1 1/2 cup	pinotage
1/2 cup	tomato sauce
1 tbsp	Worcestershire sauce
2 tbsp	chutney
200 g	grapes — roasted

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Method:

Preheat the oven to 160°C.

Heat the olive oil in a pan over medium heat. Season the lamb chops with salt and pepper. Sear the lamb in the hot oil until browned, 1-2 minutes per side. Remove the chops to a plate to drain and reserve the drippings in the pan.

Sauté the onion and garlic over medium heat in the reserved drippings until tender, about 5 minutes.

Transfer the drained lamb chops to an ovenproof dish and add the onion mixture. Sprinkle the rosemary over the chops.

Mix together the stock, wine, tomato sauce, Worcestershire sauce and chutney. Pour the mixture over the chops in the ovenproof dish. Cover the dish with aluminum foil or lid.

Bake in preheated oven for 2 hours.

Serve with mashed potato and a selection of vegetables. Roasted grapes can be served as an accompaniment.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.