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Ingredientes
- 30 gm Butter
- 1 dsp oil
- 3 x Cloves garlic, coarsely minced
- 2 x Onions
- 55 gm Soft brown sugar
- 4 x 225 g tender lamb leg chops, (225 to 340)
- 1 dsp chilli paste
- 1 x 440 gram can minced tomatoes
- 2 dsp soy sauce
- 1 sm Bunc rosemary
- 280 ml Vegetable stock Salt and pepper Parsley, finely minced
Direcciones
- Heat the butter and oil together in a pan, when warm, add in the garlic and onion. Cook till it begins to caramelise, then add in the brown sugar and cook till the onions are well coated. Add in the chops to the warm pan and coat well on either side for at least 6 min till golden brown and the juices are well sealed in. This initial cooking will be important to the final colour of this dish.
- Add in the ingredients for the barbecue sauce; chilli paste for heat, minced tomatoes for colour and flavour, soy sauce for flavour and rosemary to bring out the wild woody flavour. Add in the stock and seasoning, place the lid on top and transfer to the oven. Bake at 190C/375F/gas 5 for at least 30 min. If preferred, this dish can also be cooked on top of the hob and simmered slowly for a similar length of time.
- Serve warm with minced parsley and potatoes or possibly damper bread and squash.
