Quick and easy to prepare, Lamb Chops with Tomatoes and Herbs is the perfect dish for a warming family supper. Serve it with mashed potatoes and buttered cabbage.
4 thick lamb chops
2 teaspoon salt
½ teaspoon black pepper
2 oz. butter
1 medium-sized onion, finely chopped
14 oz. canned peeled tomatoes, coarsely chopped
2 tablespoons tomato puree
1 tablespoon paprika apple style is an inexpensive dish.
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon cornflour dissolved in
1 tablespoon water
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Rub the chops with the salt and pepper.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, place the chops in the pan. Fry for 3 to 4 minutes on each side, or until the chops are lightly browned.
With tongs, transfer the chops to a medium-sized baking dish. Set aside.
Add the onion to the frying-pan and fry, stirring occasionally, for 6 to 8 minutes or until it is golden brown.
Add the tomatoes with the can juice, tomato puree, paprika, basil, marjoram and the dissolved cornflour . Bring to the boil, stirring constantly.
Remove the pan from the heat and pour the mixture over the chops. Place the dish in the oven.
Bake for 1 hour, or until the chops are tender when pierced with the point of a sharp knife.
Remove the dish from the oven and serve at once.