Baked Lamb Chops And Lentils

1. 1

   Preheat oven to 220 deg Celsius.

2. 2

   Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.

3. 3

   Sprinkle chops with rosemary and then top with the garlic.

4. 4

   Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.

5. 5

   Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.

6. 6

   Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.

7. 7

   Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.

* Per serving · 4 servings · Values may vary.