Farm-style lamb chops

Ingredients (4 servings):

• 1 tablespoon olive oil
• 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
• 1 large brown onion, cut into wedges
• 2 garlic cloves, crushed
• 1 tablespoon mix seasoning of choice (Moroccan seasoning works good)
• 400g can crushed tomatoes
• 400g can chickpeas, drained, rinsed
• 2 medium carrots, peeled, cut into 1cm slices
• ½ cup chicken stock
• 1 tablespoon chopped fresh flat-leaf parsley leaves

Method:

1. Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate.
2. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened.
3. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
4. Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine.
5. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
6. Sprinkle with parsley.
7. Serve and enjoy.