2 tbs olive oil
1kg lamb leg chops
1 large onion, sliced
1 red capsicum, sliced
1 clove garlic, crushed
1 1/2 cups beef stock
1/2 cup red wine
2 tbs tomato paste
1/2 tsp mixed herbs
salt for seasoning
pepper for seasoning
200g potatoes, cut into chunks
1/4 cup chopped parsley
420g can cannelli beans, drained

Preparation time: 10 minutes Cooking time: 45 minutes
Servings : 4

1. Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.

2. Heat remaining oil and add onion, capsicum and garlic to pot. Cook for 2 mins. Stir in combined stock, wine and tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 mins.

3. Add potato pieces to pot, recover and cook for 10 mins or until potatoes are tender. Stir in beans and cook for 5 mins. Spoon into deep plates and sprinkle the parsley over. Serve with crusty bread and steamed green beans.

Braised Lamb Leg Chops