Brian Turner’s Lamb Chump Chops in a Tomato, Chilli and Bean Sauce
(Serves 4)
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Lamb Chop: flavoured with a tomato, chilli and bean sauce | What do I need?
8 chump chops
1oz lard
1 onion, finely chopped
1 clove garlic, crushed
1 fresh green chilli, finely chopped
1 glass dry white wine
1 tbsp white wine vinegar
¼ pt meat stock
1 cinnamon stick
1 tin chopped tomatoes
1 tsp dried oregano
1 tinned red kidney beans, drained
Salt and pepper
Tabasco sauce as needed
6 tomatoes, concasse
2 tbsp chives, chopped
1 tbsp olive oil
What do I do?
Trim the chops. Heat the lard and seal the meat, then remove.
Add the onions, garlic and chilli, and sweat but do not colour.
Add the white wine, vinegar, stock, cinnamon stick, tomatoes and oregano, and bring to the boil.
Add the meat and cook in the oven at 140°C for 1 hour.
Add the beans and cook for a further 30 minutes until done. Take out the beans and carefully take the meat out too, keeping it warm.
Reduce the sauce to correct consistency and season. Then adding half the tomatoes, bring to the boil.
Mix the rest of the tomatoes with the chives, oil and season.
Pour the sauce over the meat and sprinkle with tomato mixture to serve.
Aga cooking
2, 3 and 4 oven Aga: Seal the meat on the boiling plate and cook the onions garlic and chilli on the simmering plate.
Add the remaining ingredients, as above, bring to the boil and transfer to the floor of the simmering oven for 1 hour.
Add the beans and return the contents to the boil and return to the simmering oven for 30 minutes.
Reduce the sauce on the boiling plate. |
