tomato-braised shoulder chops

with basil-and-olive penne recipe

Recipe Serves 4-6

TOMATO-BRAISED CHOPS

• 8 Australian lamb shoulder chops, trimmed
• salt and freshly ground pepper, to taste
• 2 tablespoons olive oil, divided
• 2 cloves garlic, chopped
• 1 onion, chopped
• 2 tablespoons tomato paste
• 14 ½ ounces tomatoes, canned, crushed
• 2 tablespoons balsamic or red wine vinegar
• ½ cup red wine
• 2 zucchini, diced

PENNE

• 1 pound penne pasta
• 8-10 basil leaves, sliced
• ¼ cup sliced black olives
• 1-2 tablespoons extra virgin olive oil
• grated Parmesan cheese, for garnish

OPTIONAL, TO SERVE

• salad or vegetable of your choice

1. Season lamb chops with salt and pepper. In a large high-sided frying pan, heat 1 tablespoon of the olive oil over medium high heat. Add the garlic and cook for 1 minute. Add the onion and cook, stirring, for 1-2 minutes until soft. Add the remaining oil and the lamb chops and brown for 1-2 minutes on each side. Add the tomato paste to the pan and stir until the mixture becomes aromatic and the tomato paste changes color. Add the tomatoes with their liquid and the vinegar and wine, and stir to combine. Bring mixture to a boil. Reduce heat to low, cover and simmer, turning chops occasionally, until chops are very tender, about 40-50 minutes. Add the zucchini in the last 10 minutes of cooking.
2. While the lamb is cooking, prepare the penne according to package directions and drain well. Fold through the basil, olives and oil and mix well. Keep warm.
3. Place the penne in warm bowls, top with the lamb and sprinkle with Parmesan cheese. Serve with a bowl of salad or vegetables.

TIP: When you are making casseroles or braised dishes, especially with lean meat such as Australian lamb, browning the tomato paste until it turns aromatic as in this recipe adds more depth, richness, and intensity of flavor.

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