Spicy Lamb Chops
Ingredients:
- 8 best neck lamb chops
- Flour
- 50 ml olive oil
- 2 medium onions, sliced
- 25 gr butter
- 75 ml tomato sauce
- 2 teaspoon Worcestershire sauce
- 125 ml vegetable stock
- 125 white wine
- Dash of seasoned pepper
- Juice of 1 lemon, salt, pepper
- Finally chopped parsley
1. Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole.
2. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.
3. Cover and cook in a moderately slow oven for ±1 hour until meat is tender.
Serve sprinkled with parsley.
2. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.
3. Cover and cook in a moderately slow oven for ±1 hour until meat is tender.
Serve sprinkled with parsley.
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