Ingredients:
4 loin lamb chops
1 bunch spring onions, roughly chopped
1 clove garlic, crushed
1 red pepper, deseeded and sliced
50 g ham,sliced and chopped
2 tsp paprika
450 g chopped tomatoes
salt and freshly ground black pepper
200 ml creme fraiche
2 tbsp parsley, chopped
Direction:
1. Heat a covered frying pan. Secure each end of the chops around the eye of the meat with a cocktail stick, then dry-fry them until evenly browned. Transfer to a plate
2. Add the spring onions, garlic and red pepper to the pan, and fry until starting to soften.
3. Stir in the ham and paprika, then mix in the tomatoes. Bring the liquid to the boil.
4.Return the chops to the pan, cover and gently simmer the ingredients for 15-20 mins until the meat is tender.
5. Check the seasoning, then roughly stir in the creme fraiche. Sprinkle over the parsley and serve, accompanied with new potatoes and spring vegetables.
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