Lamb chops with braised tomatoes and spring onions

Name: Lamb chops with braised tomatoes and spring onions
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 lean lamb chops; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 fresh garlic bulb; 4 Branches of rosemary; 500 g cherry tomatoes; 4 Spring onions; 2 TABLESPOONS Olive oil; 1 pinch Sugar; 200 ml Vegetable broth; 1 TEASPOON dark sauce thickener

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 lean lamb chops
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 fresh garlic bulb
4 Branches of rosemary
500 g cherry tomatoes
4 Spring onions
2 TABLESPOONS Olive oil
1 pinch Sugar
200 ml Vegetable broth
1 TEASPOON dark sauce thickener

Directions

1
Wash the meat, dab dry and season with salt and pepper. Cut garlic into quarters. Wash the rosemary and shake dry. Wash tomatoes and cut them in half depending on size. Clean and wash spring onions and cut them into pieces of about 1 cm length.
2
Heat 1 tablespoon of oil and fry the chops for approx. 5 minutes, turning them over. Add garlic and rosemary and fry for about 1 minute. Heat 1 tbsp. oil in a second pan and braise the tomatoes and onion pieces in it for about 4 minutes.
3
Season to taste with salt, sugar and pepper. Remove the chops and keep them warm. Add stock to the pan, bring to the boil and loosen the frying set. Bind with sauce thickener. Arrange on plates. Bread tastes good with it.