8-10 Prime Dorper forequarter Lamb chops
1 carrot, diced into chunks
1 potato, diced into chunks
1 sweet potato, diced into chunks
1/2 cup frozen peas or beans
1⁄2 cup sweetcorn kernels
Dollop of butter
1 onion, diced
1 clove garlic
2 tablespoons tomato paste
1 tin mushrooms in butter sauce
1 tin crushed tomatoes
1/2 cup red wine
Salt and pepper to taste
Place lamb chops in baking dish and cover with carrot, potato, sweet potato, peas or beans and corn.
Melt butter in saucepan and cook onion and garlic until tender, add tomato paste, mushrooms, crushed tomatoes and red wine.
Allow to simmer for a minute, season with salt and pepper, then pour over chops.
Cover with foil and place in 180°C oven for 45 minutes then remove foil and cook for a further 15 – 20 minutes.
Thicken gravy with cornflour and water paste if desired.
Lovely served with couscous or rice and the rest of the bottle of red wine!
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