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Ingredients
Method
- 4 tbsp olive oil
- 1⁄2 onion, chopped
- 1 garlic clove, sliced
- 1 stick celery, chopped
- 1 carrot, chopped
- 400g chopped tomatoes
- 400g tin of chickpeas, drained
- 1 red capsicum, sliced
- 8 lamb chops
- 1 tsp chopped rosemary
- Salt and pepper
- 1 red chilli, chopped
- 2 tbsp parsley, chopped
- Heat a tbsp of olive oil in a large pan, and add the garlic, onion, celery and carrot, and gently cook for 15 minutes until very tender. Stir in the tinned tomatoes, chickpeas, and capsicum, and cook for 10 minutes to thicken.
- Give the lamb chops a bash with a meat mallet or rolling pin, and when they are about 1cm thick, rub with olive oil, rosemary, salt and pepper, and cook for a minute or two on each side on a very hot griddle. Mix the red chilli with 2 tbsp of olive oil, drizzle all over the lamb, and serve with the inzimino stew alongside.
30 mins
4 serving
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