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Lamb Chops with Ham and Chorizo in Tomato Sauce

This dish is a speciality of the region of Navarre in the Pyrenees near the French border. Although the ham is traditional to the recipe, it can be omitted if you prefer.

ingredients

serves 4
8 Lamb cutlets
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
125 g (4 oz) Cooked ham, finely chopped
425 g (14 oz) Canned peeled tomatoes, chopped
175 g (6 oz) Chorizo sausage, thinly sliced

method

1. Rub the cutlets all over with salt and pepper to taste.

2. Heat the oil in a large frying-pan. Add the cutlets, a few at a time, and fry until they are evenly browned. Using a slotted spoon or tongs, transfer the cutlets to a baking dish large enough to take them in one layer.

3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

4. Add the onion, garlic and ham to the oil remaining in the frying-pan and fry until the onions are soft. Pour over the tomatoes and can juice and bring to the boil, stirring occasionally. Stir in seasoning to taste. Pour the mixture over the lamb cutlets and put the baking dish into the oven. Bake for 20 minutes.

5. Remove from the oven and arrange the sausage slices over the mixture. Return the dish to the oven for a further 15 minutes, or until the cutlets are cooked through and tender.

6. Remove from the oven and serve at once.

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