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Courtney Roulston makes delicious lamb chops in a blistered tomato sauce

Chef and Coles ambassador, Courtney Roulston, joined us in the Sunrise kitchen to show how to prepare the perfectly cooked lamb chop featuring blistered cherry tomatoes that is set to become your new mid-week favourite.

LAMB FOREQUARTER CHOPS WITH WHITEBEANS & BLISTERED TOMATOES

SERVES 4

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Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Ingredients –

1kg Coles Lamb Forequarter chops

2 tablespoons extra virgin olive oil

Sea salt and pepper to taste

1 onion, sliced

2 celery stalks, diced

4 cloves garlic, sliced

1 teaspoon whole cumin seeds

4 sprigs thyme, plus extra to serve

2 cups low salt chicken stock

1 x 250g pack cherry tomatoes

1 x 400g can white beans, drained

60g Baby rocket

1 lemon to serve

Method –

Step 1. Pre-heat the oven to 160 degrees C. Heat ½ the oil in a heavy based frying pan over a medium heat and season the lamb with salt and pepper. Cook the lamb in batches for 3 minutes each side, or until golden brown. Transfer the lamb to a baking dish.

Step 2. Place the frying pan back onto the heat and add in the onion, celery, garlic, cumin, and thyme. Cook for 1-2 minutes, or until fragrant. Add in the stock, then bring up to a simmer. Pour the mixture over the lamb chops in the baking tray and cover tightly with foil.

Step 3. Bake the lamb in the oven for 1 hour 15 minutes, or until the meat is tender. Remove the lamb from the tray, then add the white beans and tomatoes to the braising liquid. Turn the oven up to 200 degrees C then place the tray back into the oven uncovered for 5-6 minutes, or until the tomatoes are starting to blister.

Step 4. Place the white bean mixture onto a serving platter along with the rocket leaves. Top with the lamb chops and lemon wedges. Drizzle with remaining oil and cracked pepper before serving.

Sunrise has a commercial arrangement with Coles.

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