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Name: Baked Lamb Chops with a Barbecue Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 Cloves garlic; coarsely; 2 Onions; 4 225 g tender lamb leg chops;; 1 Dsp oil; Salt and pepper; 280 ml Vegetable stock; 55 g Soft brown sugar; 1 Dsp chilli paste; 1 440 gram can chopped; 2 Dsp soy sauce; 30 g Butter; 1 sm Bunc rosemary

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INGREDIENTS

3 Cloves garlic; coarsely
2 Onions
4 225 g tender lamb leg chops;
1 Dsp oil
Salt and pepper
280 ml Vegetable stock
55 g Soft brown sugar
1 Dsp chilli paste
1 440 gram can chopped
2 Dsp soy sauce
30 g Butter
1 sm Bunc rosemary

Servings

INSTRUCTIONS

MMMMM--------------------------TO SERVE------------------------------- Parsley; finely chopped Heat the butter and oil together in a pan, when hot, add the garlic and onion. Cook until it begins to caramelise, then add the brown sugar and cook until the onions are well coated. Add the chops to the hot pan and coat well on either side for at least 6 minutes until golden and the juices are well sealed in. This initial cooking will be important to the final colour of this dish. Add the ingredients for the barbecue sauce; chilli paste for heat, chopped tomatoes for colour and flavour, soy sauce for flavour and rosemary to bring out the wild woody flavour. Add the stock and seasoning, place the lid on top and transfer to the oven. Bake at 190C/375F/gas 5 for at least 30 minutes. If preferred, this dish can also be cooked on top of the hob and simmered slowly for a similar length of time. Serve hot with chopped parsley and potatoes or damper bread and squash. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n,

NOTES

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Baked Lamb Chops with a Barbecue Sauce

3 Cloves garlic; coarsely
2 Onions
4 225 g tender lamb leg chops;
1 Dsp oil
 Salt and pepper
280 ml Vegetable stock
55 g Soft brown sugar
1 Dsp chilli paste
1 440 gram can chopped
2 Dsp soy sauce
30 g Butter
1 sm Bunc rosemary

MMMMM--------------------------TO SERVE-------------------------------           Parsley; finely chopped   Heat the butter and oil together in a pan, when hot, add the garlic  and onion. Cook until it begins to caramelise, then add the brown  sugar and cook until the onions are well coated. Add the chops to the  hot pan and coat well on either side for at least 6 minutes until  golden and the juices are well sealed in. This initial cooking will  be important to the final colour of this dish.    Add the ingredients for the barbecue sauce; chilli paste for heat,  chopped tomatoes for colour and flavour, soy sauce for flavour and  rosemary to bring out the wild woody flavour. Add the stock and  seasoning, place the lid on top and transfer to the oven. Bake at  190C/375F/gas 5 for at least 30 minutes. If preferred, this dish can  also be cooked on top of the hob and simmered slowly for a similar  length of time.    Serve hot with chopped parsley and potatoes or damper bread and  squash.    Carlton Food Network http://www.cfn.co.uk/    Posted to Digest bread-bakers.v097.n,

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Nutrition

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Serving Size: 1 Serving (146g)
Recipe Makes: 4 servings

Calories: 132
Calories from Fat: 55 (42%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 16.1mg		5 %
Sodium 366.1mg		13 %
Potassium 100.4mg		3 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 18.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 132

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