Lamb Chops with Red Wine Onions

Charmaine Lu -
  • 2 tsp olive oil
  • 6 small red onions, peeled and quartered lengthwise
  • 120ml red wine
  • 250ml lamb stock
  • 8 lamb chops
  • 2 x 400g tins of lentils, drained
  • Chopped parsley
  • Fry the onion quarters in the oil for 5 mins or until golden. Pour in the wine and simmer for 3 mins to reduce, then add the stock and cover with the lid. Simmer for 10 mins or until the onions are very tender. Meanwhile, season the lamb chops and fry in a separate pan and a splash of oil until done to your liking - 3 mins on each side should do the job, depending on their thickness. Rest on a plate for 5 mins.
  • Stir the lentils into the onions, and cook for 3 mins more to warm through. Season to taste with salt and pepper, then serve alongside the lamb cutlets with a scattering of chopped parsley.
30 mins
4 serving