Chutney & Rosemary Lamb Chops

This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 12  lamb loin chops, trimmed
• 1  brown onion, sliced
• 1⁄2 cup dry white wine
• 250  g fruit chutney
• 1  cup  italian tomato  passata
• 1  cup  chicken stock
• 2  teaspoons  chopped rosemary
• 1  cup  frozen peas
•  cooked risoni pasta, to serve

Directions

1. 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
2. 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
3. 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.