Slow cooked tender lamb chops braised in Pinotage - this recipe is rich, hearty and minimal prep is involved! Brought to you by Lamb & Mutton SA.
|1 tbsp||olive oil|
|1 kg||lamb loin chops|
|1/4 tsp||black pepper|
|2 tbsp||fresh rosemary|
|1 cup||beef stock|
|1 1/2 cup||pinotage|
|1/2 cup||tomato sauce|
|1 tbsp||Worcestershire sauce|
|200 g||grapes — roasted|
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.