Brian Turner's

Lamb Chump Chops in a tomato, chilli and bean sauce

Serves 4

8 chump chops
1oz lard
1 finely chopped onion
1 finely chopped fresh green chilli
1 clove garlic, crushed
1 glass dry white wine
1tbsp white wine vinegar
¼ pt meat stock
1tsp dried oregano
1 tin chopped tomatoes
1 cinnamon stick
1 tinned red kidney beans, drained
Salt & pepper
Tabasco sauce as needed
6 tomatoes, concasse
2tbsp chopped chives
1tbsp olive oil

METHOD

1. Trim the chops
2. Heat the lard and seal the meat then remove
3. Add onions, garlic and chilli and sweat, do not colour
4. Add white wine, vinegar, stock, cinnamon stick, tomatoes and oregano and bring to the boil
5. Add meat and cook in the oven 140 c for 1 hour, add beans
6. Cook for a further 30 minutes until cooked
7. Take out, carefully take meat out and keep warm
8. Reduce the sauce to correct consistency and season
9. Add half the tomatoes and bring to the boil
10. Mix the rest of the tomatoes with chives, oil and season
11. Pour sauce over the meat and sprinkle with tomato mixture to serve.