Braised Lamb with Tomato and Garlic… from Grazia.
This is a perfect winter dinner. All you do is throw everything in a pot and cook it for a couple of hours.
You need for 4 to 6 hungry girls, 10 models, 20 vegetarians.
4 to 6 trimmed lamb forequarter chops
1 large onion
4 to 6 garlic cloves
500g frozen peas or broad beans
1 x 400g tin tomatoes
Rosemary
Add a few chillies for a bit of heat
- Slip out of your new Vuitton peaked shouldered jacket.
- Climb out of Vuitton heels.
- Get into your leisure suit.
- Pour a huge wine.
- Preheat oven to 180°C.
- Put on your Prada sunglasses to chop the onion.
- Make sure it’s roughly chopped and you don’t cry too much.
- Chop up the garlic and then if you love more garlic leave a few whole.
- Pour another wine.
- Toss the chops in a casserole dish and make sure they lie on the bottom close together and have a kiss.
- Scatter with the onion and garlic.
- Tip in the frozen peas or broad beans.
- Toss in the rosemary.
- Open the can of tomatoes but watch the nails.
- Pour over the lamb but try not to break them up: you want them chunky like your thighs.
- Half fill the can of tomatoes with water and tip that in too.
- Funny but there is no olive oil in this recipe. You could add a dollop if you so desire.
- He says to cover and bake for about 2 hours. I say cover and bake for 3 hours till the lamb is falling off the bone.
- This means you can drink a few more glasses of wine. You can start rehab next week.
- Serve with chic little white potatoes and a gorgeous green salad.
- Smile as everyone adores your cooking.
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