Tagliatelle with lamb Bolognese

30 minutes

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Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Saucy lamb-rib chops with crusty potato chunks

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

9-10 lean lamb-rib chops (about 1kg), trimmed
Olive oil
Green leaves, for serving

For the sauce, mix:

3 T tomato sauce
1 T chutney
1 T balsamic vinegar
1 t worcester sauce
1 t soya sauce
1 t hot english mustard
1/2 cup dry red wine

For the potato chunks:

700 g small potatoes, washed but unpeeled
olive oil
sea salt
A few sprigs rosemary

Method

try{ clicky.init(100600915); }catch(e){}Preheat the oven to 220°C.

Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat.

Transfer to a baking tray and pour over the sauce. Bake for 5 minutes, or until just cooked and still pink. Allow to rest for at least 5 minutes.

Cut the potatoes into cubes. Moisten with oil and season with salt. Turn onto a shallow baking tray.
Add a few sprigs of rosemary. Roast for 25 to 30 minutes, or until golden and crusty.

Serve with the saucy lamb chops and fresh greens.

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Tagliatelle with lamb Bolognese

Celeriac and potato soup with grilled cheese croutons

Roast flattened chicken with three veg

Ham in mustard sauce

Baked spiced fish with biryani rice

Handmade gnocchi with burnt butter and garlic glaze

Lemon and bacon poussins with a garlicky bread sauce

Steak normandy

French onion soup with cheesy dumplings

Quick tomato and ham soup with scone topping

Baked marinated spareribs with noodles

Saucy lamb-rib chops with crusty potato chunks

Saucy lamb-rib chops with crusty potato chunks

Ingredients

Method