Tomato Cantonese Lamb

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 -6 center-cut lamb chops
• 1/2 cup milk
• 1/4 cup fine breadcrumbs
• 1/4 cup flour
• salt and pepper
• 1/4 cup oil
• 1 large onion
• 1 tablespoon oil
• 1 (29 ounce) can tomato sauce or 1 (29 ounce) can tomato puree
• 2 (29 ounce) cans diced tomatoes
• 4 tablespoons ketchup (i free pour it)
• 4 tablespoons hp steak sauce, americans can use spicy steak sauce (a1 not recommended, i freepour it)
• 1/4 cup brown sugar (adjust for sweetness desired)
• 1 tablespoon cornstarch
• 1/4 cup cold water

Recipe

• 1 mix flour, breadcrumbs, salt and pepper in a shallow dish.
• 2 dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper.
• 3 coat well.
• 4 fry in oil over medium heat until chops are browned. add more oil as needed to cook the coating on chops, otherwise the chops will have spots from the flour.
• 5 drain and set aside.
• 6 to make sauce: cut onion in half lengthwise and slice finely to form half rings.
• 7 brown in oil and drippings from browning chops.
• 8 add tomatoes and all remaining ingredients except cornstarch and water.
• 9 taste as it simmers and add more ketchup, hp sauce or brown sugar to taste.
• 10 bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit.
• 11 spray 9 x 13 casserole with non-stick spray.
• 12 pour enough sauce into casserole just to cover the bottom.
• 13 add half the chops.
• 14 pour enough sauce to cover the chops.
• 15 add remaining chops and cover with remainder of sauce.
• 16 cover and bake at 350 for 45 minutes or until sauce is bubbly.
• 17 with these measurements, you get alot of sauce and will have leftovers. if you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. alternatively, you can 1/2 the sauce recipe.
• 18 it freezes very well.