Lamb Chops with Tomato and Peppers recipe
information
530 calories per serving
ingredients
8 (75 g/3 oz) lamb chops
1 clove garlic
3 tablespoons olive oil
1/4 teaspoon black pepper
pinch of dried rosemary
pinch of dried sage
450 g (1 lb) tomatoes
225 g (8 oz) red peppers
1 onion
salt and freshly milled white pepper
1/2 teaspoon dried basil
2 tablespoons concentrated tomato puree
150 ml (1/4 pint) vegetable stock
1 clove garlic
3 tablespoons olive oil
1/4 teaspoon black pepper
pinch of dried rosemary
pinch of dried sage
450 g (1 lb) tomatoes
225 g (8 oz) red peppers
1 onion
salt and freshly milled white pepper
1/2 teaspoon dried basil
2 tablespoons concentrated tomato puree
150 ml (1/4 pint) vegetable stock
method
1. Cut notches in the fat along the side of the chops. Halve the garlic.
2. Season 2 tablespoons of the oil with the pepper, rosemary and sage. Using a garlic press, crush half the garlic clove into the oil. Brush the marinade over the chops, cover and leave to marinate for 3 hours.
3. Peel and dice the tomatoes. Halve and deseed the peppers, and cut them into thin strips. Dice the onion and the remaining garlic and fry in the remaining oil in a large frying pan until golden brown.
4. Add the strips of pepper and cook for a few minutes, then add the tomatoes and season with salt, pepper and basil.
5. Dissolve the tomato puree in the stock in a small saucepan and stir into the vegetables.
6. Simmer the vegetables for 25 minutes.
7. Fry the chops in a very hot pan for 3-4 minutes each side then serve with the vegetables.
2. Season 2 tablespoons of the oil with the pepper, rosemary and sage. Using a garlic press, crush half the garlic clove into the oil. Brush the marinade over the chops, cover and leave to marinate for 3 hours.
3. Peel and dice the tomatoes. Halve and deseed the peppers, and cut them into thin strips. Dice the onion and the remaining garlic and fry in the remaining oil in a large frying pan until golden brown.
4. Add the strips of pepper and cook for a few minutes, then add the tomatoes and season with salt, pepper and basil.
5. Dissolve the tomato puree in the stock in a small saucepan and stir into the vegetables.
6. Simmer the vegetables for 25 minutes.
7. Fry the chops in a very hot pan for 3-4 minutes each side then serve with the vegetables.
serving amount
serves 4
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