Lamb Chops Rosemary - cooking recipe

Ingredients

6 large lamb chops, trimmed (cheap cuts, chump or forequarter)
1/2 cup chopped green pepper (optional)
2 medium onions, sliced
1 teaspoon salt, pinch pepper
1 tablespoon fresh rosemary or 1/2 teaspoon dried rosemary
1 cups tomato juice or (14 ounce) can chopped tomatoes

Preparation

In a heavy fry pan, fry the chops in a little oil until brown.
Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
If the sauce is too thin, turn to high and take the lid off for a minute or two.
Can be done in a casserole or crock pot.
Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.