Ingredients
8-12 lamb chops
8 cloves of garlic
Chicken stock and white wine
One teaspoon of salt and a grinding or more of black pepper
Two heaped teaspoons of oregano
A squeeze of tomato purée
Two bay leaves
A little oil for cooking
Two tins of crushed tomatoes
A dash of Worcestershire sauce
Method:
Fry the chops in a little oil. My preference is olive oil. Using a large frying pan with a lid is a good idea, to fit all the chops in.
Drain the chops after sealing and set aside on a plate. Add the garlic (crushed) to the frying pan along with the rest of the ingredients. Bring to the boil and drop the heat back to a simmer before returning the chops to the pan. Simmer for 30 to 40 minutes semi covered with a lid.
Serve with basmati rice or mustard mashed potatoes and a vegetable of your choice. Today we are having asparagus.
