Garlic Lamb Chops with Tomato Fettucine

Garlic Lamb Chops with Tomato Fettucine


For the Chops

4 Lamb Chops
4 TBSP Olive Oil
4 Garlic Cloves (2 tsp crushed Garlic)
2 TBSP fresh Parsely – chopped
250g Tomatoes (large or cherry) – chopped
Salt & Pepper to taste

For the Pasta

150g Fettucine or Corzetti
2 TBSP Olive Oil
150g Tomatoes (large or cherry) – chopped
1 TBSP Tomato Paste
Handful of fresh Basil
Salt & Pepper to taste


Rub the lamb (or mutton) with 2 TBSP olive oil, alt & pepper, garlic, and parsley. Refrigerate for 30 minutes to 4 hours, then bring to room temperature for 30 minutes before cooking.
Pre-heat your oven to 180C.
Heat the remaining Olive Oil in a pan on a medium heat. Cook the Lamb Chops for 3 minutes a side.
Place the seared Lamb Chops in a baking dish and cook in the oven for 8-10 minutes.
In the meantime, cook the pasta, and drain well.
Heat 2 TBSP Olive Oil in a pan and cook the tomatoes for 3-4 minutes, stirring in the tomato paste and basil leaves last. Season to taste. Mix the sauce well with the pasta.
Remove the Lamb Chops from the oven and serve over the pasta.


Posted on

August 8, 2016

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