Egg free, Gluten free, Lactose free, Nut free
- 1 pound forequarter lamb chops
- 2 teaspoon vegetable oil
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and sliced
- 1/2 teaspoon allspice
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 3/4 cup carrot, peeled and diced (about one medium carrot)
- 1/2 cup celery, diced (about one stick)
- 16 oz can whole tomatoes, drained and diced
- 1 tablespoon red wine vinegar
- 1/2 cup stock
- 1/2 cup raisins
- 1/4 cup cilantro leaves (optional)
Preheat oven to 350°.
Spread the chops on a plate and rub with vegetable oil, season with salt and pepper.
Heat large ovenproof frying pan over a high heat. Once hot, sear the chops then remove to a plate.
Once the chops have been seared, turn the heat down to medium. Add olive oil, onions and garlic. Saut’ for 1-2 minutes.
Add the allspice, garam masala, paprika and turmeric. Stir to combine and cook for 2-3 minutes to release flavors.
Add carrot and celery and continue to cook for 2-3 minutes, stirring to prevent sticking.
Add the diced tinned tomatoes, vinegar and stock. Stir to combine. Bring to a boil and simmer for 1-2 minutes.
Add the sealed lamb chops, cover with lid and place in the oven. Bake for 40 minutes, add raisins then continue baking for another 20 minutes.
Remove from the oven, check seasoning, add cilantro then serve with couscous.
If you don’t have an ovenproof frying pan, use a large frying pan and then transfer the ingredients to a casserole dish so you can finish the cooking in the oven.
Using forequarter chops makes this a very economic family meal.
The ingredient list looks long but the workload is very short and the end result is delicious!
You can make this up to two days ahead of time – it’s a perfect dish for weekend cooking.