Braised Lamb

This braised lamb recipe was born in the face of adversity...  We planned to do these chump chops on the open fire, and then came the rain!  So, braised lamb it was - I created this recipe that left us licking our lips!

Serve 1 to 2 chops per person, depending on appetites

Ingredients
4 lamb chump chops cut thick
Grapeseed oil
1 medium-sized onion, sliced
1 large clove of garlic, crushed
A big handful of fresh oregano
About 1 cup of dry Rose wine
1 can (410 g) red kidney beans
Salt and freshly ground black pepper to season

Method
1.  Heat the oil in a saucepan.  Cook the onion in the oil until it turns transparent.
2.  Add the lamb and brown the chops and the onion.
3.  Add the wine, the crushed garlic and the oregano. 
4.  Place the lid on the saucepan and lower heat to the minimum setting.
5.  Allow to cook slowly for about an hour.
6.  Add a can of red kidney beans with the juice and allow to cook for another 15 minutes.
7.  Season with salt and pepper, and serve on fragrant rice. 

Comments

[Sophia Lindop]

Thank you, Juno, Nina and Liezel, for salivating! Nice to hear from you all, and glad you like the pic, Nina!

[Juno]

These pictures are actually making my mouth water, and it's only 10.45 am. Delicious; thank you Sophia.

[nina]

My dear Sophia, that last photo is as clsoe to perfect as can be...light, no dreaded shadows.....A+ for you!!
Braised lamb features often here!!

[Liezel Traut]

You are a genius!!
I am glad it rained though, everyone is complaining about how dry it is ....
Love,Liezel