Spanish Lamb Chops

This is an old favourite of mine, cooked many times over the last 30+ years. The meat falls off the bone if you leave it in the oven longer.  I love the tomato sauce.


Ingredients:
1.5 kg lamb chump chops (or leg chops) trimmed of fat
2 onions sliced
2-3 cloves garlic crushed
1 tablespoon olive oil
2 x 400g tins chopped tomatoes (or about 1kg fresh tomatoes, peeled and chopped)
2 tablespoons tomato paste
2 tablespoons tomato sauce (ketchup) (optional)
2 teaspoons ground cinnamon
2 bay leaves
1-2 cups chicken stock
salt and pepper

Method:
Preheat oven to 170C (150C fan forced).
Heat the olive oil in a large cast iron casserole dish, and brown the chops on both sides. Remove to a plate. Now add the onions and garlic to the pan with some extra oil and gently cook until softened. Add the tomatoes, tomato paste, tomato sauce, cinnamon, bay leaves and stock. Stir and bring to the boil. Season to taste. Return the chops to the pan and simmer for a minute or two. (Use enough stock so that the chops are well covered). Cover the casserole and place in the oven for about 45 minutes until the lamb is cooked through. Nice served with mashed potatoes and a green vegetable. Serves 4-6.