Chilli Lamb Chops Recipe
Ingredients
| Metric | ||
| 4 loin of lamb chops | ||
| Ground black pepper | 1 To taste | |
| 4 thin slices of lemon | ||
| Onions | 2 Large, thinly sliced | |
| 2 x 5ml spoons chilli powder | ||
| Tomato soup | 298 Gram, condensed | |
| Lemon slices | ||
| Parsley sprigs | ||
| Imperial | ||
| 4 loin of lamb chops | ||
| Ground black pepper | 1 To taste (To garnish:) | |
| 4 thin slices of lemon | ||
| Onions | 2 Large, thinly sliced (To garnish:) | |
| Chilli powder | 2 Teaspoon (To garnish:) | |
| Tomato soup | 10 1/2 Ounce, condensed (To garnish:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Trim the chops, season lightly and place in a shallow ovenproof dish with a slice of lemon on each one.
Blanch the onions in boiling water for 3 minutes then drain thoroughly and lay over the chops.
Mix the chilli powder into the soup with seasonings and heat gently.
Pour over the chops, cover and cook in a moderately hot oven for about 45 minutes until tender.
Remove any excess fat from the surface, taste and adjust seasonings and garnish with lemon slices and parsley sprigs.
Blanch the onions in boiling water for 3 minutes then drain thoroughly and lay over the chops.
Mix the chilli powder into the soup with seasonings and heat gently.
Pour over the chops, cover and cook in a moderately hot oven for about 45 minutes until tender.
Remove any excess fat from the surface, taste and adjust seasonings and garnish with lemon slices and parsley sprigs.
Chef
