Easy Lamb Chops
These lamb chops never fail to impress any guests, perfect to oven, steam or even BBQ. They can be eaten with chips, wedges, roasted potatoes or roti.
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Ingredients:
Instructions
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Marinate the meat with the rest of the ingredients for at least half an hour (marinating overnight is even better, ensure to cover and refrigerate).
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Double foil the bottom of a deep oven tray, lay out the marinated chops. Add a few potatoes (2-3cm wide pieces) amongst the chops if you wish. Cover the tray with foil and ensure all edges are pinched for an air-tight seal.
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Place tray in a preheated oven on Gas Mark 4 1/2 (175 C) to 5 (180 C) for 1 hour.
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Open the foil to turn over the chops if you wish, close, and let cook for another 30 minutes.
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If the sauce is still watery, open the foil and turn the heat up to burn the excess water away until it is a consistency you like. If you wish to keep the chops moist, remove the chops and pour the watery sauce into a pan. Cook on high heat until the excess water evaporates and the sauce is thick. This sauce can be turned into a gravy using cornflour..
Note
If you want to leave the chops to cook slowly, cook on Gas Mark 3 (160 C) for 2 hours, and then open the foil up to check if the chops are cooked through or if the water needs burning away. Meat is cooked through if a knife pierces easily into it. The chops can also be shallow-fried, steamed or stove-cooked on low-heat, lidded. The passata can be doubled to avoid ketchup for a sugar-free recipe.Easy oven curry: To make a curry out of the above, add 3X the amount of passata, 4 cloves, 5 peppercorns, 1 cinnamon piece, 1 tsp full cumin seeds, 2 handfuls fried onions (crushed with hands). After an hour in the oven, mix and place foil cover back on without sealing too tightly.
Tomato-free version of the recipe: Use 4 tsp coriander powder instead of 2, and 4 tsp tandoori powder instead of 2. Omit the passata and ketchup.
lamb, chops, bbq, oven, spicy
