2 lamb shoulder chops
1/2 jar Franklin Road Preserves eggplant chutney
250g fresh tomatoes, chopped
Handful of flat parsley, chopped
¼ red onion, sliced
½ cucumber, diced
Salt & pepper
Bread, to serve
Season lamb chops with salt and pepper.
Heat a little oil in a thick based pan until very hot, and seal chops.
Add fresh tomatoes and chutney, and cover tightly.
Turn heat to low and cook for 1 hour.
When meat is tender adjust seasoning, and finish with flat parsley.
Serve with cucumber and red onion salad, and fresh bread.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or