Recipe by mummamills
Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim.
Top Review by I'mPat
WOW these where so good and so full of flavour, I got a good buy on lamb rump chops from the butcher so only cooked them for 20 minutes and they where perfectly juicy, I used a tin of chopped tomatoes (which I would highly recommend) and used yellow capsicum/bell peppers and with the onion made an amazing sauce for the chops along with the taste of fresh rosemary, out of this world. Thank you mummamills, made for Aussie/Kiwi Recipe Swap 66 July 2012.
- 6 large lamb chops, trimmed (cheap cuts, chump or forequarter)
- 1⁄2 cup chopped green pepper (optional)
- 2 medium onions, sliced
- 1 teaspoon salt, pinch pepper
- 1 tablespoon fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1 1⁄2 cups tomato juice or 1 (14 ounce) can chopped tomatoes
Directions See How It's Made
- In a heavy fry pan, fry the chops in a little oil until brown.
- Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
- If the sauce is too thin, turn to high and take the lid off for a minute or two.
- Can be done in a casserole or crock pot.
- Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.