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Categories:
olive oil loin chops brown onion white wine chutney italian tomato passata chicken stock rosemary frozen peas Pasta
Viewed: 108 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 12 lamb loin chops, trimmed
- 1 brown onion, sliced
- 1/2 cup dry white wine
- 250 g fruit chutney
- 1 cup italian tomato passata
- 1 cup chicken stock
- 2 teaspoons chopped rosemary
- 1 cup frozen peas
- cooked risoni pasta, to serve
Method
- 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
- 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
- 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
