Lamb Chops Braised In Red Wine
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Tomatoes||2 , chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Red wine||1 Cup (16 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Salt and pepper||1|
Trim the lamb chops.
Heat the micro wave browning plate for 4 minutes on the highest setting.
Add the oil and cook the chops, one at a time, for 1 minute on each side.
Transfer the chops to a 2-quart glass or ceramic casserole and add all the remaining ingredients except the butter and flour.
Cover and cook on "roast" setting for 30 minutes.
Remove the chops.
Arrange them on a hot serving plate and keep them warm while preparing the sauce.
Strain the liquid from the casserole.
Heat the butter on the highest setting for 30 seconds.
Stir in the flour and cook for 30 seconds.
Stir in the strained cooking liquid with a wire whisk.
Taste, add salt and pepper, and reheat if necessary.
Serve the sauce over the lamb chops or separately.