Lamb chops are given a facelift the Yugoslavian way; gently simmered in tomato and paprika sauce with leek, they should be served with rice or noodles.
ingredients
serves 4
1/4 cup butter
4 lamb chops
1 large leek, thoroughly washed and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 tablespoon tomato paste
1 bay leaf
1 1/4 cups brown stock
method
1. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the chops to the pan and brown them, for 2 - 3 minutes on each side.
2. Remove the chops from the pan and set them aside on a plate.
3. Add the chopped leek to the pan and fry it for 6 - 8 minutes.
4. Add the salt, pepper, paprika, tomato paste, bay leaf and stock to the pan and stir well to mix the ingredients together.
5. Return the chops to the pan, cover and simmer gently over low heat for 15 - 20 minutes, or until the chops are tender.
6. Transfer the chops to a warmed serving dish, pour the sauce over and serve at once.
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more information
Cooking time: 45 minutes
