1 tablespoon olive oil
4 lamb leg chops
1 small bunch spring onions, trimmed
200g small button mushrooms
400g can chopped tomatoes
1/4 cup red wine
2 tablespoons tomato paste
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup pitted black olives
Heat oil in a saucepan over medium-high heat. Cook lamb, in 2 batches, for 2 minutes on each side or until browned. Remove from pan. Add onions and mushroom to pan. Cook, stirring, for 2 minutes or until slightly browned.
Return lamb to pan. Add tomato, wine and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Simmer, uncovered, for 5 minuntes or until sauce has thickened slightly. Stir through parsley and olives.
Rachael's Note: Tastes better the next day.
Source: Super Food Ideas (June 2009)