Piquant Chops: An economical dish that yields great flavour.
THE Other Place at Rutherglen owner Cyril Cox shares his recipe for Piquant Chops.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
He said it was economical dish that yielded great flavour.
Piquant Chops
Ingredients
- 4 lamb forequarter chops
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 capsicum, chopped
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 2 tbsp Worcestershire sauce
- 2 tbsp white wine vinegar
- 1 tsp French mustard
- 1 tin condensed tomato soup
- 1/4 cup beef stock
- salt and pepper
Welcome spring with these Piquant Lamb Chops, on low and slow
Method
Trim excess fat from the lamb chops and place in an oven-proof dish.
Combine remaining ingredients and marinate the chops for two to three hours.
Preheat oven to 180 degrees.
Place the chops into the oven and cook for about one hour.
Reduce the oven temperature to 160 degrees and cook the chops for about another hour.
Jodie Bruton
Journalist
