| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 30 |
g |
Butter |
| 1 |
|
Dsp oil |
| 3 |
|
Cloves garlic; coarsely chopped |
| 2 |
|
Onions |
| 55 |
g |
Soft brown sugar |
| 4 |
|
225 g tender lamb leg chops; (225 to 340) |
| 1 |
|
Dsp chilli paste |
| 1 |
|
440 gram can chopped tomatoes |
| 2 |
|
Dsp soy sauce |
| 1 |
sm |
Bunc rosemary |
| 280 |
ml |
Vegetable stock |
|
|
Salt and pepper |
|
|
Parsley; finely chopped |
INSTRUCTIONS
TO SERVE
Heat the butter and oil together in a pan, when hot, add the garlic
and onion. Cook until it begins to caramelise, then add the brown
sugar and cook until the onions are well coated. Add the chops to the
hot pan and coat well on either side for at least 6 minutes until
golden and the juices are well sealed in. This initial cooking will
be important to the final colour of this dish.
Add the ingredients for the barbecue sauce; chilli paste for heat,
chopped tomatoes for colour and flavour, soy sauce for flavour and
rosemary to bring out the wild woody flavour. Add the stock and
seasoning, place the lid on top and transfer to the oven. Bake at
190C/375F/gas 5 for at least 30 minutes. If preferred, this dish can
also be cooked on top of the hob and simmered slowly for a similar
length of time.
Serve hot with chopped parsley and potatoes or damper bread and
squash.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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