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Chutney and rosemary lamb chops

by wiki
7 July, 2021
in Dinner
0
Chutney and rosemary lamb chops
Chutney and rosemary lamb chops

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)
All nutrition values are per serve

0

Chutney and rosemary lamb chops

Serves: 4
Cooking time: 37 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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

Tags: chicken
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