How to make lamb chops with a tomato and red onion sauce

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My parents are visiting from Australia this week and I have had a hard time convincing them that although it is officially still summer in England, the weather is likely to be a little on the chilly side. Yes, the seasons are turning but it is not all doom and gloom as lots of great produce is coming into season. September to December is the season for Welsh lamb, a meat I developed quite a taste for during my trip to Snowdonia last year. So, I was delighted to recieve a package in the mail from the nice people at Eat Welsh Lamb containing some lamb chops and other accompaniments even if I did get funny looks from other people at work when the parcel arrived.

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I decided to make something quite autumnal and comforting using the chops so I kept things simple and grilled the meat leaving it plain. I served the chops on a bed of a rich tomato and red onion sauce and a dollop of creamy polenta. To add a little luxury I stirred some blue cheese through the polenta giving it some extra depth and richness.

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Making the tomato and red onion sauce
Ingredients
4 lamb chops
1 red onion, sliced
2 cloves of garlic, sliced
200g can of diced tomatoes
2 sprigs of fresh rosemary
1 handful of flat leaf parsley, sliced
25g black olives
100ml water
250ml vegetable stock
60g polenta
60g blue cheese
2 tbsp olive oil
Salt and pepper to season
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1. Heat 1 tbsp of olive oil in a pan over low heat then add the onion and garlic and cook until the onion starts to colour and become soft.

2. Add the tomatoes, rosemary, parsley, olives and water and turn up the heat until the mixture starts to bubble and boil.

3. Bring the stock to the boil in a separate saucepan then remove from the heat and gradually add the polenta, stirring as you add it. Stir through the blue cheese and cover with a lid to keep warm.

4. Once the tomato mixture has started to boil, turn the heat back down to low and cover and simmer for a futher 5 minutes or until the sauce starts to thicken.

5. Brush the lamb chops with olive oil and season with salt and pepper. Cook on a BBQ or grill pan over a high heat for 2 minutes on each side.

6. Serve the chops on top of the tomato sauce and polenta.

Serves two

Links
If you liked reading this you might be interested in these travel tips and restaurant reviews for Wales or if you are looking for more lamb recipes, try this one for lamb cutlets.

4 comments

  1. That looks and sounds lovely, I especially like the addition of polenta. I really must get round to trying it at home, even if it is likely to mean another bag of stuff with just one portion used!

    Lovely plate too.

  2. Yum…, this looks rich & yummy…. & you’ve put blue cheese in it.., my taste buds are doing cartwheels, the flavours would be awesome.

  3. Kerri – Thanks – I just bought a set of vintage plates – MTV boyfriend nearly killed me…

    Anna – everything tastes better with blue cheese doesn’t it!

  4. […] Lamb chops with tomato and red onion sauce; […]

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