Spanish Lamb Chops

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

• Ready In: 19 mins
• Serves: 4

Ingredients

• 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.