INGREDIENTS
3
Tomatoes, chopped
1 Garlic Clove, crushed
3 tbsp Olive Oil
1 tbsp Freshly Chopped Basil
1 tbsp Freshly chopped Parsley
Salt and Black Pepper
8 Lamb Chops
90ml / 3fl.oz. Dry White Wine
1 heaped teasp Dried Oregano
300ml / 10fl.oz. Hot Stock
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METHOD
1. Place the tomatoes, garlic, 2 tablespoons of the oil, basil,
parsley, salt and
2. Season the lamb with salt and pepper. Heat the oil in a frying
pan until hot, add the chops and brown on both sides. Pour off the
excess fat.
3. Add the wine to the chops and simmer, uncovered until the juices
evaporate.
4. Add the oregano and stock, cover and simmer for 5 minutes.
5. To serve - transfer the chops to a warmed serving platter. Add
the tomato chops and serve immediately.
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