Lamb chops in a fruit chutney and wine sauce is served with peas on a bed of risoni pasta.
Cooking Time
30 minutes
Ingredients (serves 4)
2 tablespoons olive oil
12 (100g each) lamb loin chops, trimmed
1 brown onion, sliced
1/2 cup dry white wine
250g jar fruit chutney
1 cup Italian tomato passata sauce
1 cup chicken stock
2 teaspoons chopped rosemary leaves
1 cup frozen peas
cooked risoni pasta, to serve
Method
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.
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.
Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with rice.