Spanish Lamb Chops

**Mandy**'s Note:

I love this dish, it's simple & tastes great. You can use fresh tomatoes if you like but the tinned ones give the dish more sauce so that's what I use. Goes great with my Buttered Wine Rice

• Total Time: 19 mins
• Prep Time: 7 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 4 lamb leg chops
• 1 onion, sliced
• 1 green capsicum, sliced (bell pepper)
• 150 g mushrooms, sliced
• 1 (420 g) can whole canned tomatoes
• 1/4 cup dry white wine
• 1/4 teaspoon dried basil
• 1/4 teaspoon oregano
• 1 tablespoon fresh parsley, chopped

Directions:

1. Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
2. Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
3. Add mushrooms and stir over a medium heat until they begin to soften.
4. Add tomatoes, wine, & herbs & season to taste.
5. Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.

Reviews

[Chickee]

When I went to make these I found I was out of capsicum! Aaaaugh! So I added one fresh tomato and put in some paprika. I added some green olives as well. All the same it was delicious! Easy to follow instructions. I'll make it again with the capsicum next time!

[French Tart]

A delcious combination of store cupboard ingredients - well, freezer as well! This was eaten with gusto tonight and was made because I had all the ingredients on hand, with some cheeky little lamb chops in the freezer! One slight substitute - I only had red pepper, not green pepper - but the colours were deep and red and very cheerful! Made for ZWT3 - thanks Mandy for a brilliant mid-week meal idea! FT:-)

[Leggy Peggy]

This is a lovely dish, and so quick and easy to make. I doubled the parsley and added 1/2 teaspoon of salt and 20 grinds of pepper. In future, I'll also double the basil and oregano, and add a clove or two of garlic. Tonight we had it served over mashed potatoes, which was a perfect way to soak up the sauce. Thanks, Mandy.