Tuscan Lamb Chops (Recipe)

Ingredient

Four 25mm (1in) thick lamb rib chops (680g/1lb 8oz total)

2 tsp olive oil

3 cloves garlic, crushed

225g (8oz) tin Italian-style stewed tomatoes, undrained

1 tbsp balsamic vinegar

1 tsp finely chopped fresh rosemary

Steps

1.  Trim any excess fat from the chops.  Heat the oil in a large non-stick saute pan over medium-high heat.  Cook the chops for about 6 minutes on each side, turning once.  Transfer the chops to a plate; keep warm.

2.  Stir the garlic into the dripping in the pan; cook, stirring constantly, for 1 minute.  Add the tomatoes, vinegar and rosemary.  Bring to the oil; reduce the heat and simmer uncovered for 3 minutes or until it is a fairly thick consistency.  Spoon the sauce over the chops and serve immediately.

From : Low-Carbo Cooking