I had taken out some lamb forequarter chops from the freezer yesterday and wasn’t really sure what I was going to cook. So I checked taste and this recipe came up … looked good, so thought I’d try it.
- 1 tablespoon olive oil
- 8 lamb forequarter chops, trimmed
- 2 brown onions, roughly chopped
- 400g can canellini beans, drained, rinsed
- 8 garlic cloves, peeled
- 3 sprigs rosemary
- 2 tablespoons tomato paste
- 3/4 cup white wine
- 400g can peeled tomatoes
- mashed potato and steamed vegetables, to serve
- Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over high heat. Cook chops, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a large, ovenproof, casserole dish. Add onion, beans, garlic and rosemary to lamb.
- Mix tomato paste, wine and tomatoes in a bowl. Pour over lamb. Season with pepper.
- Cover tightly with foil. Bake for 2 1/2 hours or until lamb is tender. Remove foil and bake for a further 30 minutes or until sauce has reduced slightly. Serve with mashed potato and steamed vegetables.
- I cooked this in a large frying pan and used the lid instead of foil
- I also upped the heat to 175C and only cooked it for 1 1/2 hrs
- I added baked beans instead of canellini beans as that was all I had.
- I also added 1/2 and 1/2 of red and white wine as I only had a small amount of white wine!
- Added to this to bulk up the veggies was 1 carrot and 1 zucchini … much to the disgust of the kids!
- I also cut back of the garlic cloves … only 4 and only used 1 onion
- Cayden took one look at this meal and decided he didn’t like it from the start (before even a morsel had touched his delicate tongue)…so Emma also didn’t like it! oh the joys of cooking for a family!!!!
- We liked it!