Lamb chops in pizzaiola sauce

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.