Lamb Chops with Capsicum, Mushroom and Tomato Sauce
- Olive oil
- 1 chopped onion
- 1 chopped red capsicum
- 250g brown mushrooms, quartered
- 8 lamb chops
- 1 tbsp dried mixed herbs
- 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- Heat a splash of olive oil in a frying pan and brown the chops all over for a minute or so on each side. Remove from the pan and set aside, then toss the onion, capsicum and mushrooms into the pan with some seasoning, and cook for 3 mins. Sprinkle in the dried herbs and return the chops to the pan, then reduce the heat, pop the lid on the pan and cook for 5 mins.
- Remove the lid, stir in the tomatoes, tomato puree, Worcestershire sauce and some seasoning, then replace the lid, reduce the heat to low and cook for about 45 mins. Season with black pepper, then serve the stewed chops with the sauce and some crusty bread.
1 hr
4 serving