Recipe for roast lamb tomato puree
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These lamb mince patties are eaten and then cooked in a simple tomato sauce mix. Serve the lamb chops with summer cabbage or zucchini and baked potatoes or rice.
See also
Sheep Chops with Mushrooms
What you need
3 skinned lamb chops 2 tbsp butter salt and pepper 1/2 cup water 1 can (8 oz) tomato sauce 1/4 glass ketchup 1 teaspoon Worcestershire/2 teaspoon garlic powder 1/4 teaspoon salt 1/2 teaspoon dried oregano
How to make it
Preheat oven to 350 F Melt fat butter over medium heat; add lamb gravy and cook, turning brown on both sides. Place chopper in baking dish; sprinkle with salt and pepper. Pour 1/2 glass of water into a bottle and stir to loosen brown bits. Add the remaining ingredients for basting, then pour in the lamb caps. Alternatively, if the package is oven safe, leave the chops in the pan. Cover and bake in a preheated oven for 1 hour. Nutrition Facts (per serving) Calories 875 Total fat 60 g Saturated fat 28 g Saturated fat 24 g Cholesterol 278 mg Sodium 521 mg Carbohydrate 11 g Fiber 1 g Protein 69 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
