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Lamb Chops with Tomato and Smoked Paprika Sauce

Lamb cutlets or lamb steaks are also delicious with this sauce.

4 people
20 min
Nutrition per serving
  • kcal
    570kcal
  • protein
    45g
  • iron
    4.7mg
  • carbs
    45g

Ingredients

    • 4 sideloin lamb chops, well trimmed
    • A little olive oil
    • 2 tablesp. chopped fresh oregano leaves or flat leaf parsley
    • A little salt and freshly ground black pepper

     

    Tomato and Smoked Paprika Sauce

    • 2 tablesp. olive oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, crushed
    • 2 teasp. smoked paprika
    • 400g tin of chopped tomatoes
    • 1 tablesp. chopped fresh oregano leaves or flat leaf parsley
    • 1 tablesp. tomato purée
    • 1 teasp. sugar

Main

    • 4 sideloin lamb chops, well trimmed
    • A little olive oil
    • 2 tablesp. chopped fresh oregano leaves or flat leaf parsley
    • A little salt and freshly ground black pepper

     

    Tomato and Smoked Paprika Sauce

    • 2 tablesp. olive oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, crushed
    • 2 teasp. smoked paprika
    • 400g tin of chopped tomatoes
    • 1 tablesp. chopped fresh oregano leaves or flat leaf parsley
    • 1 tablesp. tomato purée
    • 1 teasp. sugar

Method

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Combine the olive oil, oregano leaves, salt and pepper. Brush this mixture over both sides of the lamb chops. Leave to marinate while you make the sauce.

To make the sauce, heat the oil in a medium sized frying pan. Add in the onion and fry over a gentle heat for about 5 minutes until softened.

Then add in the garlic, paprika, chopped tomatoes, herbs, tomato purée, sugar and a little salt and pepper. Bring to the boil then reduce the heat and simmer gently for10 minutes until the sauce thickens. Taste and add more seasoning if necessary.

To cook the chops, heat the barbecue, grill or frying pan and cook for 3-4 minutes on each side until cooked to your liking. Allow the chops to rest for a minute or two before serving.

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Method

Copy Text

Combine the olive oil, oregano leaves, salt and pepper. Brush this mixture over both sides of the lamb chops. Leave to marinate while you make the sauce.

To make the sauce, heat the oil in a medium sized frying pan. Add in the onion and fry over a gentle heat for about 5 minutes until softened.

Then add in the garlic, paprika, chopped tomatoes, herbs, tomato purée, sugar and a little salt and pepper. Bring to the boil then reduce the heat and simmer gently for10 minutes until the sauce thickens. Taste and add more seasoning if necessary.

To cook the chops, heat the barbecue, grill or frying pan and cook for 3-4 minutes on each side until cooked to your liking. Allow the chops to rest for a minute or two before serving.

Serving Suggestions

Serve with the Tomato and Smoked Paprika Sauce, steamed broccoli and mashed or sautéed potatoes.