Lamb Neck Chops With Chili And Anchovy

Name: Lamb Neck Chops With Chili And Anchovy
Ingredients: 2 tablespoons olive oil; 8 lamb neck chops, trimmed; 1 onion coarsely chopped; 4 cloves garlic crushed; 2 red chilies small, finely chopped; 1/2 cup red wine; 2 cups beef stock; 14 ounces crushed tomatoes; 4 anchovy fillets drained, finely chopped; 2 teaspoons thyme chopped, + extra sprigs for garnish; mashed potatoes to serve; green beans to serve

12 ingredients

6 steps

Ingredients

2 tablespoons olive oil
8 lamb neck chops, trimmed
1 onion coarsely chopped
4 cloves garlic crushed
2 red chilies small, finely chopped
1/2 cup red wine
2 cups beef stock
14 ounces crushed tomatoes
4 anchovy fillets drained, finely chopped
2 teaspoons thyme chopped, + extra sprigs for garnish
mashed potatoes to serve
green beans to serve

Directions

1

Preheat oven to 350°F.
2

Heat half the oil in a large frying pan on high. Cook lamb 2-3 minutes each side, until browned; transfer to a plate.
3

Heat remaining oil in same pan; saute onion, garlic and chili 3-4 minutes, until onion is tender.
4

Return lamb to pan with wine; cook 2 minutes. Stir in stock, tomato, anchovies and chopped thyme; bring to a boil. Transfer to a large casserole dish.
5

Bake, covered, 1 1/2 hours. Uncover; bake another 40 minutes, until lamb is tender. Season to taste.
6

Top with thyme sprigs. Serve with mashed potatoes and green beans.