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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| Prep Time | 10 min |
| Cook Time | 2 hours |
| Servings | people |
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
Ingredients
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Instructions
- Arrange the lamb in an oven proof dish, and season with salt and black pepper.
- Arrange the onions over the chops, and add the tomatoes.
- Mix the balsamic vinegar, tomato sauce and chutney together and pour over the chops.
- 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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