Braised lamb neck chops in plum sauce

Braised lamb neck chops in plum sauce

2 Tbsp	Oil
1	Onion, finely diced
2	Garlic cloves, crushed
1 Tbsp	Fresh ginger, peeled and finely grated
1	Chilli, finely diced
1 Tbsp	Fresh rosemary, leaves picked and finely chopped
5	Lamb neck chops (Main)
1 can	Whole peeled tomatoes, we used Delmaine
1 can	Artichoke heart, drained and cut in half
1 Tbsp	Redcurrant jelly
½ bottle	Plum sauce, we used Delmaine (Main)
100 ml	Red wine

Directions

1. Preheat oven to 190C
2. In a medium heated oiled pan sauté onion and garlic for 2-3 minutes then add ginger, chilli and rosemary.
3. Cook for a few more minutes until the onion becomes translucent and soft. Remove from the pan.
4. Season room temperature chops. Add a little more oil to the pan and sear over medium to high heat on both sides until golden brown.
5. Add the onion and chilli mixture back into the pan and over a high heat deglaze the pan with wine and reduce by half.
6. Add the jelly, plum sauce and tomato (broken into chunks) and artichokes.
7. Carefully place chops into a casserole dish then pour over the sauce and cover and braise for about 45 minutes.
8. Serve with rice or couscous. Garnish with some fresh chopped herbs.