• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 5 pieces (100g each) lamb loin chops, all fat trimmed
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp chopped rosemary leaves
  • 1 tsp dried sage
  • 4 bay leaves
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup frozen peas
  • A little coarse ground black pepper


  1. Heat oil in a large nonstick frying pan over medium heat.
  2. Cook the lamb in batches of 2 or 3 pieces at a time for 2-3 minutes each side or until browned.
  3. Remove the chops to a plate and cover with foil.
  4. Add butter to the remaining oil. Add onion and garlic. Sauté for 6-7 minutes until well coloured and onion is almost caramelised.
  5. Add wine and cook for 1-2 minutes or until liquid has almost evaporated. Add stock, rosemary, sage and bay leaves. Season with salt and pepper.
  6. Reduce the heat to low and simmer, uncovered, stirring occasionally for 8-10 minutes or until sauce thickens.
  7. Return lamb to the pan with the peas to cook for a further 5 minutes or until lamb is heated through and tender. Dish out and serve with a sprinkling of coarse ground black pepper.

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