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A pot of chops


  • Heat a thin layer of oil in a large heavy-bottomed pan and lightly seal the chops all over. Season and remove.
  • Add a little fresh oil to the pan, if needed, and add the onion, capsicums, garlic and potatoes. Briefly toss and then add the tomatoes with 1 cup stock and the balsamic. Bring to the boil and turn the heat right down.
  • Return the chops to the pan, in one layer, and gently simmer for about 20 mins until the meat is tender, adding more stock if needed.


  • olive oil
  • 12 midloin (or chump) lamb chops
  • sea salt & freshly ground pepper
  • 1 large onion, sliced
  • 1 large red capsicum, cored, seeded & sliced
  • 1 large green capsicum, cored, seeded & sliced
  • 2-3 garlic cloves, crushed
  • 6-8 baby potatoes (chats), scrubbed well & quartered
  • 3 cans diced tomatoes
  • 1-2 cups chicken stock
  • a good slurp of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm