Lamb Chops with Tomatoes and Herbs

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.