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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim. Ingredients:
6 large lamb chops, trimmed (cheap cuts, chump or forequarter) |
1/2 cup chopped green pepper (optional) |
2 medium onions, sliced |
1 teaspoon salt, pinch pepper |
1 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary |
1 1/2 cups tomato juice or 1 (14 ounce) can chopped tomatoes |
Directions:
1. In a heavy fry pan, fry the chops in a little oil until brown.
2. Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
3. If the sauce is too thin, turn to high and take the lid off for a minute or two.
4. Can be done in a casserole or crock pot.
5. Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.
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