Lamb chops in a fruit chutney and wine sauce is served with peas on a bed of risoni pasta.
Nutrition
- 4429 kj Energy
- 66g Fat Total
- 27g Saturated Fat
- 5g Fibre
- 76g Protein
- 210mg Cholesterol
- 1003.16mg Sodium
- 31g Carbs (sugar)
- 35g Carbs (total)
Chutney and rosemary lamb chops
Print RecipeIngredients
- 2 tablespoons olive oil
- 12 (100g each) lamb loin chops, trimmed
- 1 brown onion, sliced
- 1/2 cup dry white wine
- 250g jar fruit chutney
- 1 cup Italian tomato passata sauce
- 1 cup Massel chicken style liquid stock
- 2 teaspoons chopped rosemary leaves
- 1 cup frozen peas cooked risoni pasta, to serve
Instructions
Step 1
Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
Step 2
Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
Step 3
Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Author: Alison Adams
Image credit: Steve Brown
Publication: Super Food Ideas
