Italian Style Welsh Lamb Chops
This is an excellent, easy dish to prepare for an evening meal. Again I have used my local butcher, J. H. Jones in Denbigh who only sources lamb from local farms no more than 5 or 6 miles from his shop. The sauce works well with this dish and for an additional option for a slight fiery kick add some bird's eye chillies. When I served this with some couscous to my family there was nothing left on the plate except the bones.
When done the lamb is succulent and just falls off the bone.
8 Welsh Lamb Chops
1 tin 400g chopped tomatoes
2 small shallot onions chopped
4 cloves of garlic chopped
4 pieces of sundried tomatoes
1 tbs tomato puree
3 pieces of anchovies
1 birds eye chilli diced finely (optional
3 sprigs of rosemary (or 1 1/2 tsp dried rosemary)
1 sprig of mint (or 1 tsp dried mint)
pinch of black pepper and salt to season
1 tbs Welsh Rapeseed oil (Blodyn Aur)
1/2 tbs balsamic vinegar
Add the oil to a heavy duty casserole pan placed on a medium heat on the hob.
Add the onion and garlic and gently fry for about 5 minutes.
Add the sun dried tomatoes. chilli, anchovies and puree and fry for a further minute.
Arrange the chops on top of the onions.
Add the chopped tomatoes, rosemary, mint, balsamic vinegar, salt and pepper.
Top up with water until the lamb is just covered.
Place in a preheated oven on 180C and allow to cook for about 1 hour.
The lamb goes well with either couscous or mashed potatoes.
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