Slow-cooked lamb chops

ingredients

• Slow-cooked lamb chops

  • 2 tablespoon olive oil
  • 1 large onion, finely sliced
  • 2 clove crushed garlic
  • 4 x 200g lamb shoulder chops
  • 400 gram can chopped tomatoes
  • 1/2 cup stock or water
  • 1 teaspoon sugar
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup frozen minted peas
  • salt and milled black pepper

method

• • 1

    Preheat oven to 160°C.

  • 2

    Heat oil in large oven-proof, flameproof casserole. Add the onion and crushed garlic and cook for 5 minutes. Add the lamb chops. Cook for a few minutes on each side before adding all the remaining ingredients, except the frozen minted peas.

  • 3

    Cover with a lid and bring to a gentle simmer. Place in the oven for just over 1½ hours or until the lamb is tender. Stir in the frozen peas and return to oven for 15 minutes.

  • 4

    Check seasoning and serve.