Meats Recipes - Mediterranean Lamb Chops

Ingredients                                        

• 4-8 lamb chops, trimmed

• 15 ml/1 tbsp oil

• Salt and freshly ground black pepper

• 1 onion, chopped

• 298 g/1 can condensed cream of tomato soup

• 5 ml/1 tsp dried basil

• 225 g/8 oz/2 cups tagliatelle

• A little olive oil

• 12 black stoned (pitted) olives, sliced

• 15 ml/1 tbsp chopped parsley

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Method:

1. Fry (sauté) the chops in the oil on each side to brown. Transfer to a shallow casserole (Dutch oven) and season lightly.

2. Add the onion to the pan and fry until lightly golden. Spoon over the chops. Spoon the soup over and sprinkle with the basil.

3. Cover and cook in the oven at 160°C/325°F/gas mark 3 for 1 1/2 hours.

4. Meanwhile, cook the tagliatelle in plenty of boiling water for 10 minutes or until just tender. Drain and return to the pan.

5. Stir in a little olive oil, the olives and parsley. Pile on to serving plates and top with the chops and their sauce.