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Lamb with Tomatoes and Mint


Serves 4

10 minutes to prepare/40 minutes to braise


Olive Oil Spray

6 Lamb forequarter chops seasoned and dusted with flour

2 Onions chopped

400g tin diced Tomatoes

2 Tomatoes chopped

2 teaspoons brown sugar

1/4 Cup bottled thick mint sauce

I Cup Water

2 Tablespoons Fresh parsley

2 Cups Cous Cous Cooked

Steamed Vegetables to Serve


Prepare your vegetables of choice and steam to cook.

Spray a large fry pan and bring to a medium heat. Cook chops a few at a time until golden brown then set aside.

Add the onions to the pan and cook until golden. Add the diced tomatoes, fresh tomato, brown sugar, mint sauce and a cup of cold water.

Bring mixture to the boil.

Add the chops, reduce heat, and cover.

Simmer for 40 minutes until tender.

Stir through chopped herbs.

Serve with cooked Cous Cous (instructions on side of box) and steamed vegetables.


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