Tomato Cantonese Lamb Chops

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 10 -12 lamb chops (i use boneless chops for this)
• 1/2 cup half-and-half cream or 1/2 cup milk
• 1/2 cup fine dry breadcrumb
• 1/2 cup flour
• salt and pepper
• garlic powder (optional)
• 1/4-1/3 cup oil
• 1 medium onion
• 1 tablespoon oil
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 (14 ounce) can whole tomatoes, quartered (with juice)
• 2 tablespoons ketchup
• 1 tablespoon h.p. steak sauce
• 2 tablespoons honey or 2 tablespoons brown sugar

Recipe

• 1 mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
• 2 dip chops into half and half cream (or milk if using).
• 3 then coat the lamb chops in the flour/bread crumb mixture.
• 4 brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
• 5 to make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
• 6 brown the onion in oil.
• 7 in a small bowl/cup mix the cornstarch with water.
• 8 add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
• 9 pour over the lamb chops in the baking dish.
• 10 cover with foil and bake in a 325°f oven for about 30 minutes.