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Paprika lamb

Preparation time: 15 minutes, plus marinating.
Cooking time: 1 1/4 hours.
Oven temperature: 190°C, 375 °F, gas 5.
Calories: 233 per portion

ingredients

serves 4
4 lamb chops, trimmed
1 onion, finely chopped
150 ml (1/4 pint) natural low-fat yogurt
2 teaspoons paprika

for the marinade

2 tablespoons dry white wine
2 teaspoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon dried thyme
salt and pepper

for the garnish

paprika
parsley sprigs

method

1. Mix together the marinade ingredients, with salt and pepper to taste. Place the chops in the marinade and leave for 2-3 hours.

2. Drain the chops and dry with absorbent kitchen paper. Place them in a shallow ovenproof dish. Sprinkle the onion over the chops and cover with foil. Cook in the oven for 1 hour.

3. Mix the yogurt with the paprika and spoon over the chops. Continue cooking for a further 15 minutes. Serve sprinkled with paprika and garnished with parsley.

This way of cooking lamb chops is based on a typical Hungarian recipe but natural low-fat yogurt is far lower in calories than the traditional soured cream.
For a richer sauce, try combining some smetana with the yogurt.

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