| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
|
|
Lamb chops |
| 2 |
tb |
Olive oil |
| 2 |
|
Shallots; finely diced |
| 50 |
g |
Fresh white breadcrumbs; (2oz) |
| 1 |
tb |
Freshly chopped thyme |
| 1 |
tb |
Freshly chopped basil |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Olive oil |
| 1 |
|
Courgette; finely diced |
| 1 |
|
Clove garlic; crushed |
| 500 |
g |
Plum tomatoes; skinned, de-seeded, |
|
|
; and finely sliced |
|
|
; (1lb) |
| 2 |
tb |
Red wine vinegar |
| 1 |
|
Sprig fresh basil to garnish |
INSTRUCTIONS
FOR THE SAUCE
1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Heat the oil in a frying pan, gently saute the shallots until softened.
Stir into the breadcrumbs, adding the thyme and basil. Season to taste.
3. Place the chops into a shallow roasting tin. Spoon the breadcrumb
mixture onto each chop, pressing down well, some mixture may fall into the
tin which can be served with the chops. Cook in the oven for 35 minutes.
4. Meanwhile, make the sauce. Heat the oil in a saucepan, add the
courgettes and garlic and gently fry for 3 minutes. Stir in the tomatoes
and cook for a further 2 minutes.
5. Add the vinegar and season to taste, simmer gently for 5 minutes.
6. When the chops are cooked, serve each one on a pool of hot sauce, and
garnish with a sprig of basil.
Converted by MC_Buster.
NOTES : This elegant supper dish is ideally served with creamed potatoes
with a hint of garlic and steamed baby vegetables.
Converted by MM_Buster v2.0l.
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