Ingredients

• 2 tablespoons olive oil
• 12 (100g each) lamb loin chops, trimmed
• 1 brown onion, sliced
• 1/2 cup dry white wine
• 250g jar fruit chutney
• 1 cup Italian tomato passata sauce
• 1 cup chicken stock
• 2 teaspoons chopped rosemary leaves
• 1 cup frozen peas
• cooked risoni pasta, to serve

Description

Chutney And Rosemary Lamb Chops Recipe - Heat One Tablespoon Of Oil In A Large, Non-stick Frying Pan Over Medium-high Heat. Cook Lamb, In Batches, For 2 To 3 Minutes Each Side Or Until Browned. Remove To A Plate. Cover...

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