Slow Cooked Lamb with a Roasted Tomato and Olive Sauce

Trim all the fat off the loin chops  Picture  . Season with salt and pepper on both sides, and dip in flour. Put a little olive oil in a frying pan and quickly brown the chops on both sides. Transfer to an ovenproof dish.

Peel and slice the garlic and add to the chops along with some fresh thyme. Pour over red wine until the the chops are two thirds covered. Put in the oven covered at 350°F/180°C/Reg4 and cook for around an hour and 45 minutes turning the chops half way through.

Then uncover the chops and finish off at 400°F/200°C/Reg6  Picture  . The lamb should be tender and almost falling off the bones.

Prepare the potatoes cooked in butter  Recipe  .