John Myers
Meat: Lamb Chops Marinated and Braised
The perfect meat: lamb chops marinated and braised recipe with a picture and simple step-by-step instructions.
- 4 piece Double lamb chops
- 4 tablespoon Extra virgin olive oil
- 0,5 teaspoon Black pepper from the mill
- 0,5 piece Chilli pepper fresh and red
- 1 tablespoon Mixed dried herbs *
- 1 tablespoon Soy sauce thick and sweet
- 2 piece Garlic cloves chopped
- 3 piece Fresh onions
- 2 Branches Rosemary fresh
- 3 piece Garlic cloves chopped
- 1 tablespoon Tomato paste concentrated three times
- 3 tablespoon Olive oil
- 1 Can Chunky tomatoes
- Salt and pepper
- Mix the chopped garlic cloves, oil, soy sauce, pepper, the herbs and the chilli pepper cut into pieces into a marinade and coat the chops with it. Transfer to a bowl or freezer bag and let steep in the refrigerator overnight.
- Peel the onions and garlic, cut the onion into eighths and slice the garlic.
- Heat the oil in a pan and fry the onions with the garlic and tomato paste.
- Preheat the pipe to 180 degrees circulating air.
- Place the marinated chops on the onion vegetables, add the rosemary sprigs, deglaze with a little water, cover the pan and let simmer for a good hour.
- Remove the meat from the pan, stir in the chunky tomatoes and bring to the boil. Season to taste with salt and pepper. Place the meat in the sauce until serving and keep warm in the oven.
- * Dried herbal mixture of: parsley, basil, lovage, ground elder, rosemary, sage, oregano, olive herb
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