4 lamb chump chops, boned and trimmed of excess fat
freshly ground pepper
25 g (1 oz) lard
1 onion, skinned and chopped
396 g (14 oz) can tomatoes
pinch of garlic salt
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) sugar
5 ml (1 tsp) dried mint or 15 ml (1 tbsp) chopped mint
1 bay leaf
50 g (2 oz) cheddar cheese, grated
50 g (2 oz) fresh breadcrumbs
freshly ground pepper
25 g (1 oz) lard
1 onion, skinned and chopped
396 g (14 oz) can tomatoes
pinch of garlic salt
2.5 ml (1/2 tsp) salt
5 ml (1 tsp) sugar
5 ml (1 tsp) dried mint or 15 ml (1 tbsp) chopped mint
1 bay leaf
50 g (2 oz) cheddar cheese, grated
50 g (2 oz) fresh breadcrumbs
method
1. Sprinkle both sides of the meat with pepper. Heat the lard in a pan and brown the chops on both sides. Drain on absorbent kitchen paper to remove most of the fat.
2. Fry the onion in the fat remaining in the pan for about 3 minutes. Remove using a slotted spoon and place in an ovenproof casserole with the chops.
3. Mix the tomatoes with their juices, seasonings, sugar and herbs. Pour over the meat.
4. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour. Remove the bay leaf. Combine the cheese and breadcrumbs and sprinkle over the dish. Bake, uncovered, for a further 30 minutes until golden.
2. Fry the onion in the fat remaining in the pan for about 3 minutes. Remove using a slotted spoon and place in an ovenproof casserole with the chops.
3. Mix the tomatoes with their juices, seasonings, sugar and herbs. Pour over the meat.
4. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 hour. Remove the bay leaf. Combine the cheese and breadcrumbs and sprinkle over the dish. Bake, uncovered, for a further 30 minutes until golden.
serving amount
serves 4
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