French Style Braised Lamb Chops
- Preheat oven to 140°C. Cut lamb into large chunks. In batches, brown the lamb in a frypan with oil over medium heat, then remove and set aside.
- In the same pan, cook onion and carrot until soft. Return lamb to pan with wine, tomatoes, sugar, rosemary and thyme and bring to the boil.
- Transfer all ingredients to a casserole dish, cover with foil and roast in the oven for 1 hour 30 mins. Stir in the champignons and serve.