Posted by: Rachael | February 20, 2008

savoury leg chops

Our Mad Butcher had a super special like I’ve never seen before on lamb loin chops.
So I bought some (we don’t get much red meat *organic* yet….chicken yes, and fish that we catch, the odd sausage, but generally that’s it).
Not only have I never bought them before, but I’ve (rather obviously perhaps) never cooked them either.

I dragged out the old 1970s cookbook that does not assume packets of this and jars of that as staple ingredients and combined three boring-on-their-own recipes to come up with this:

1kg lamb loin chops
a can of pineapple pieces (or a fresh one chopped up)
Pop them in a greased casserole dish.

1/2C flour
2T brown sugar
a few grinds of pepper
1t ground ginger
1T curry powder
2T balsamic vinegar
2T apple cider vinegar (though of course you can use any sort of vinegar you like)
1t mustard
1/2C tomato sauce (I used banana chutney, coz it’s what was open!)
Blend together in a pot

2C water
Add to the pot and bring to the boil.
Pour over the chops and cook in a moderate oven (180°) for 2 1/2 hours.
Turn chops occasionally.

It feels strange to not be adding onions or garlic, but I suppose we can cook one thing without these ingredients!

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