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Lamb Chops with Peppers

Sunday, November 8th, 2009

A recipe I’ve cooked since I was at University and a personal favourite for when the cold weather sets in. Serves 4.  Serve with rice.

Lamb chops with Peppers

Lamb chops with Peppers


  • 8 Lamb Chops
  • 2 tbsp Vegetable Oil
  • 2 Onions
  • 2 cloves of garlic chopped
  • 400g Tin of Chopped Tomatoes
  • 2 Green Peppers
  • 1 Red Pepper
  • 2 tsp Crushed Coriander Seeds
  • Pinch of Salt
  • Freshly Ground Black Pepper
  • 150ml Dry White Wine
  • 2 tbsp Tomato Puree


  1. Chop the onions
  2. Heat the oil in a large pan and brown the chops on both sides
  3. Lower the heat and add the onions and garlic to the pan
  4. Cover and cook for 5 minutes
  5. Meanwhile deseeded and cut the peppers into strips
  6. After 5 minutes add the peppers, tomatoes coriander, salt and pepper to the pan and stir
  7. Cover the pan and cook for 15 minutes or until the chops are cooked
  8. Remove the chops from the pan and keep warm
  9. Stir the wine into the pan
  10. Cook rapidly, uncovered, stirring constantly until the liquid is reduced by half
  11. Add the tomato puree and stir in
  12. Simmer on a low heat for five minutes
  13. Serve with the sauce pored over the lamb chops
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