Lamb Chops with Tomato and Smoked Paprika Sauce or why not try it using lamb cutlets or lamb steaks. Courtesy of Bord Bia
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4 sideloin lamb chops, well trimmed
A little olive oil
2 Tbsp chopped fresh oregano leaves or flat leaf parsley
A little salt and freshly ground black pepper
Tomato and Smoked Paprika Sauce:
2 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 tsp smoked paprika
400g tin of chopped tomatoes
1 Tbsp chopped fresh oregano leaves or flat leaf parsley
1 Tbsp tomato purée
1 tsp sugar
Combine the olive oil, oregano leaves, salt and pepper. Brush this mixture over both sides of the lamb chops. Leave to marinate while you make the sauce.
To make the sauce, heat the oil in a medium sized frying pan. Add in the onion and fry over a gentle heat for about 5 minutes until softened. Then add in the garlic, paprika, chopped tomatoes, herbs, tomato purée, sugar and a little salt and pepper. Bring to the boil then reduce the heat and simmer gently for10 minutes until the sauce thickens. Taste and add more seasoning if necessary.
To cook the chops, heat the barbecue, grill or frying pan and cook for 3-4 minutes on each side until cooked to your liking. Allow the chops to rest for a minute or two before serving.