Lamb Neck Chops With Chili And Anchovy - cooking recipe

Ingredients

2 tbsp olive oil
8 None lamb neck chops, trimmed
1 None onion, coarsely chopped
4 cloves garlic, crushed
2 None small red chilies, finely chopped
1/2 cup red wine
2 cups beef stock
1 x 14 oz can crushed tomatoes
4 None anchovy fillets, drained, finely chopped
2 tsp thyme, chopped, + extra sprigs for garnish
None None Mashed potatoes, to serve
None None Green beans, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat half the oil in a large frying pan on high. Cook lamb 2-3 minutes each side, until browned; transfer to a plate.
Heat remaining oil in same pan; saute onion, garlic and chili 3-4 minutes, until onion is tender.
Return lamb to pan with wine; cook 2 minutes. Stir in stock, tomato, anchovies and chopped thyme; bring to a boil. Transfer to a large casserole dish.
Bake, covered, 1 1/2 hours. Uncover; bake another 40 minutes, until lamb is tender. Season to taste.
Top with thyme sprigs. Serve with mashed potatoes and green beans.