Lamb baked in Tomato and Balsamic Vinegar

This recipe of lamb baked in tomatoes and balsamic is a great winter warmer.  Easy as pie, all the ingredients goes together in one dish, and 2 hours later you have a tasteful, rich casserole of tender lamb, tomato and balsamic. This dish delivers a lovely sweet sticky sauce and is great to serve with basmati rice or even a rich potato mash.

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Lamb baked in Tomato and Balsamic Vinegar

An easy dinner recipe that consists of lamb baked in tomatoes and balsamic vinegar.

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Course

Main Dish

Prep Time

10 min

Cook Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 8 lamb steaks or chops
• 2 red onions peeled and sliced
• 4 tomatoes sliced
• 1 cup balsamic vinegar
• 1/2 cup tomato puree
• 1/2 cup fruit chutney
• salt and black pepper to season
• few sprigs rosemary chopped
• few sprigs thyme chopped
• 1/2 cup spring onions chopped

Course Main Dish Prep Time 10 min Cook Time 2 hours Servings people MetricUS Imperial Ingredients 8 lamb steaks or chops 2 red onions peeled and sliced 4 tomatoes sliced 1 cup balsamic vinegar 1/2 cup tomato puree 1/2 cup fruit chutney salt and black pepper to season few sprigs rosemary chopped few sprigs thyme chopped 1/2 cup spring onions chopped

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Instructions

1. Arrange the lamb in an oven proof dish, and season with salt and black pepper.
2. Arrange the onions over the chops, and add the tomatoes.
3. Mix the balsamic vinegar, tomato sauce and chutney together and pour over the chops.
4. Sprinkle the herbs and spring onions over and bake in the oven for 2 hours at 180 degrees Celsius - until meat is soft and tender.

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