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.
