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Lamb and Pears Braised with Tomatoes ****
Serves 2
4 lamb chops[0], on the bone
flour, for dusting
1 tbsp vegetable oil
1/4 c green onion, minced
1 clove garlic, minced
1/2 tsp fresh sage, chopped (1/4 tsp dried)
1/4 dried mushrooms, rehidrated, chopped
1 oz white wine
125ml tomatoes, diced
125ml chicken stock
1/2 can tinned pears in juice
65ml juice from tinned pears
1 sun-dried tomatoe in oil[1], thin sliced
+ Season the lamb with salt and pepper, and coat with flour.
+ Gently heat the chicken stock. (microwave for one min)
+ Heat the oil in an ovenproof skillet + Fry the lamb on both sides until browned.
+ Add the onion, garlic and mushroom, and fry for a few moments.
+ Add wine, and allow to cook briefly + Adding the tomatoes.
+ Stir stock in slowly
+ Seasoning with salt to taste.
+ Preheat oven to 350
+ Cook on stove top for 15 minutes on medium low
+ Flip meat
+ Add the sun-dried tomatoes and sage
+ Cook on stove top for another15 minutes
+ Put the lid on the skillet
+ Place in oven 20 minutes.
+ Remove from the oven and place back on burner
+ Add the pears and pear juice
+ Cook an additional five minutes on medium heat.
[0] half a rack of lamb will do if you can't find lamb chops. If you do this then trim the fat.
[1] Sun-dried tomatoes may be replaced with a tbsp tomato paste
# this dish provides full momi flavor. If you don't know what that means then google it and all will be revield.
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Lamb_and_Pears_Braised_with_Tomatoes