![]() ![]() How do you make this recipe gluten-free?Ĭheck your Worcester Sauce label. I like to add red or green pepper and mushrooms because it ups the vegetable count, but I will also make the basic recipe if that's all I have and cook more vegetables to go with it. At it's simplest it's just lamb and onions with the flavourings. One reason Mum and I love Lamb Chops in Tomato Sauce so much is because it's very versatile. Lamb chops in the air fryer couldnt be easier and they will be somewhat less fatty than the pan fried version as you wont be using so much oil and the fat. My current favourite brands of tomatoes are Tarantella and Napolina, which I buy by the dozen as I hate to run out. It can be a bit of trial and error to find a good one. I’ve tried many brands of tomatoes, looking for one that isn’t full of thin liquid. With canned tomatoes, you get what you pay for. This recipe doesn't add any extra fat, so you will need the lamb fat to brown the chops and vegetables. If you prefer less fat on your chops, cut some of it off but don't throw it away. I know there's a trend to reducing fat on meat, but that's where the flavour is and I'm a big fan of flavour. Lamb chops vary in size according to the cut so you need 200-250g per adult. This recipe also works well with lamb steaks - but you will only need one per person. I use two lamb chops per person, but children, or anyone with a small appetite, may only want one. Remove the lamb chops to a plate and cover with foil. It doesn't matter if your chops are still frozen - you follow the recipe in the same way and just add half an hour to the cooking time. When hot, sear your lamb chops until deep brown on all sides, about 4 or 5 minutes per side. There's something about the combination of meat and fat, the flavour and texture, that I can't resist. I almost always choose it when I go out to eat. Often it's beef or lamb mince, or a steak, but what I really love is lamb. I try to eat red meat a couple of times a week to keep my iron levels up. I know it's easy for her to make and we both love it. This is one of my mother's stand-by recipes - and it's what I always ask for when I go to visit. ![]()
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