Braised BBQ Lamb Chops

Serves 4

Ingredients:

4 Tasman Lamb BBQ Chops 
1 tbsp Olivital extra virgin olive oil

1 large onion
3 medium carrots
3 large celery sticks
1/2 lemon, thinly sliced
1/2 cup red wine or beef broth
1/4 tsp salt
1/8 tsp fresh ground pepper
1 400g can of La Mediterranea diced tomatoes
1 tbsp curry powder
1 tsp cumin
1 tsp coriander
4 cloves garlic, smashed
1 tbsp light soy sauce
1/2 cup cold water
1 tbsp cornflour
3-4 sprigs fresh mint, roughly chopped
 
Method
 
  1. Cut carrots, celery and onion in 1/2 inch lengths

  2. Heat oil in large deep non stick frypan, brown chops on both sides, about 5 minutes each side; remove from pan, set aside.

  3. In the same pan, add onion chunks, saute until soft, about 5 minutes.

  4. Add carrots, celery, salt, pepper and lemon slices, saute until caramelised, 15 to 20 minutes.

  5. Stir in wine or broth, bring to simmer and deglaze pan.

  6. Meanwhile, empty tomatoes undrained into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.

  7. Stir to mix, pour tomato mixture into pan, stir to mix with caramelised veggies.

  8. Return chops to pan and spoon mixture over them.

  9. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.

  10. Make a paste of cold water and cornflour, stir into pan and bring to boil, simmer until juices are thickened.

  11. Sprinkle with chopped freh mint and serve over mashed potatoes or rice or noodles.