Recipe

Lamb chops with tomatoes, rosemary and feta

This warming recipe is weeknight winner at only $4.70 per serve. Lamb chops are simmered 'til beautifully tender then topped with rosemary and feta. Serve with potatoes for a tasty family meal

May 22, 2017 12:39am
  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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This recipe first appeared inWoman's Day.
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Ingredients

  • 1 tablespoon olive oil
  • 4 lamb forequarter chops, halved if large
  • 2大洋葱,切
  • 1 green capsicum, seeded, sliced
  • 2 stalks celery, sliced
  • 2 garlic cloves, crushed
  • 1 cup white wine or chicken stock
  • 400 gram can cherry tomatoes
  • 100 gram feta, crumbled
  • rosemary sprigs, steamed baby potatoes, lemon wedges, mixed salad leaves to serve

Method

  • 1
    In a frying pan, heat oil on high. Brown chops for 2-3 minutes each side. Transfer to a plate.
  • 2
    In the same pan, sauté onion, capsicum, celery and garlic for 3-4 minutes. Add wine and simmer for 1 minute until reduced by half.
  • 3
    Stir in tomatoes and simmer, partially covered, for 35-40 minutes until chops are tender (you may need to add a little water if sauce gets too thick).
  • 4
    Sprinkle with feta and rosemary sprigs. Serve with potatoes, lemon and salad leaves.

Notes

  • The longer you simmer this dish, the more tender the chops will be.

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