8 lamb chops
1 clove garlic
3 tablespoons olive oil
¼ teaspoon black pepper
Pinch of dried rosemary
Pinch of dried sage
450 grams tomatoes
225 grams red peppers
Salt and freshly milled white pepper
½ teaspoon dried basil
2 tablespoons concentrated tomato puree
150 ml vegetable stock
-Cut notches in the fat along the side of the chops.
-Halve the garlic.
-Season 2 tablespoons of the oil with the pepper, rosemary and sage. Crush half the garlic clove into the oil.
-Brush the marinade over the chops, cover and leave to marinade for 3 hours.
-Peel and dice the tomatoes. Halve and deseed the peppers, and cut them into thin strips.
-Dice the onion and the remaining garlic and fry in the remaining oil in a large frying pan until golden brown.
-Add the strips of pepper and cook for a few minutes, then add the tomatoes and season with salt, pepper and basil.
-Dissolve the tomato puree in the stock in a small saucepan and stir into the vegetables. Simmer the vegetables for 25 minutes.
-Fry the chops in a very hot pan for 3-4 minutes each side then serve with the vegetables.