- 6 thin-cut free-range shoulder chops (600–700g)
- Sea salt and freshly ground black pepper
- Olive oil
- 500 g ready-to-use cut vegetables, for roasting
- 2 cups beef or chicken stock
- 140 g sundried tomato pesto
- 2 cloves garlic, crushed
- 2 cups chopped celery
- A few sprigs of fresh rosemary
- Brown basmati rice, to serve
1 Preheat the oven to 190ºC.
2 Slice the chops in half. In an ovenware casserole, fry the chops in batches in a little olive oil until well browned. Remove, season and return to the casserole.
3 Add the vegetables, stock, tapenade, garlic, celery and rosemary. Bring to a bubble on top of the stove.
4 Place a piece of oiled greaseproof paper directly on the surface. Cover tightly with the lid and bake for about 1 hour or until the lamb and vegetables are tender.
5 Remove the meat and vegetables, and keep warm.
6 Reduce the cooking liquid on top of the stove. Check seasoning. Serve with basmati rice.
Variations: Use chicken thighs instead of lamb; try thyme instead of rosemary; use sun-dried-tomato pesto instead of tomato tapenade.