|Lamb noisettes/Loin chops||6|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
|Canned tomatoes||14 Ounce, undrained and mashed (440 Gram)|
|Chicken stock||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Dry red wine||4 Fluid Ounce (1/2 Cup /125 Milliliter)|
|New potatoes||12 Small|
|Carrots||6 Small, scrubbed|
|Green beans||8 Ounce, cut into 2 inch pieces (250 Gram)|
|Freshly ground black pepper||To Taste|
1. Heat a nonstick frying pan over a medium heat, add lamb and cook for 3-4 minutes each side or until brown. Remove lamb from pan and place in a casserole dish.
2. Add sliced onion, garlic, rosemary and 1 tablespoon juice from tomatoes to pan and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Stir tomatoes, stock and wine into pan, bring to the boil, then reduce heat and simmer for 15 minutes or until mixture reduces and thickens. Add sauce to casserole, cover and bake at 180°C/350°F/Gas 4 for 1 hour. Add potatoes and pickling onions or shallots to casserole and bake for 1 hour longer or until meat and vegetables are tender.
3. Boil or microwave carrots and beans until just tender, drain and refresh under cold running water. Add carrots and beans to casserole and bake for 20 minutes longer. Season to taste with black pepper.