A lamb dish with a kick like a mule!
- 12 thick lamb chops, 3 per person
- 6 cloves garlic, sliced
- ½ teaspoon chilli flakes
- Zest and juice one lemon
- Handful sliced black olives, (approx. 100g)
- 2 red onions, finely chopped
- 4 tablespoons olive oil
- 25g butter
- 2 tins plum tomatoes
- 1 large bunch fresh basil
- 2 packs of tenderstem broccoli, (approx. 400g)
- Lay the chops out in a heavy bottomed frying. Sprinkle with half of the garlic, all of the sliced chilli and dried chilli flakes.
- Zest the lemon over and squeeze the juice of half a lemon over. Drizzle generously with half of the olive oil. Season with salt and pepper. Turn the chops in the marinade and leave in the fridge for two hours.
- Soften red onion, 2 remaining cloves of garlic and basil stalks in 2 tablespoons of olive oil and butter. Cook slowly and gently to sweeten the onions.
- Add two tins tomatoes, bring to the boil and turn down to a simmer.
- As the sauce simmers scrape each chop over the saucepan and let the chilli flakes, olives and garlic fall into the sauce. Partially cover and simmer for at least half an hour or until sauce has thickened.
- Put a light under the heavy pan and begin to fry the chops. Once they are browned slightly on both sides pour on the tomato sauce, cover and cook gently until they are cooked but slightly pink in the middle still, or more well done if you prefer.
- Sprinkle with basil leaves and serve with steamed or boiled tenderstem broccoli dressed with balsamic vinegar and generous shavings of Parmesan Cheese.
If you want real heat with this dish add a chopped fresh red chilli to the marinade. Seeds in or out, your choice!
Per serving this recipe contains 98.5g fat, 61.6g protein and 10.7 carbs.