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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 4 |
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I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my Buttered Wine Rice Ingredients:
4 lamb leg chops |
1 onion, sliced |
1 green capsicum, sliced (bell pepper) |
150 g mushrooms, sliced |
1 (420 g) can whole canned tomatoes |
1/4 cup dry white wine |
1/4 teaspoon dried basil |
1/4 teaspoon oregano |
1 tablespoon fresh parsley, chopped |
Directions:
1. Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
2. Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
3. Add mushrooms and stir over a medium heat until they begin to soften.
4. Add tomatoes, wine, & herbs & season to taste.
5. Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.
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