Serves : 3 - 4
Ingredients :
4 Lamb shoulder chops, defrosted 4
3 tbsp olive oil 45 ml
3 ripe tomatoes, unpeeled and chopped 3
2 tbsp tomato paste 30 ml
1 onion, chopped 1
2 cloves garlic, minced 2
1 tbsp finely chopped fresh basil (or 1 tsp/5 ml dried) 15 ml
Pinch hot pepper flakes Pinch
4 cups rotini (corkscrew pasta) about 3/4 lb/375 g 1 L
1/2 cup freshly grated Parmesan 125 ml
  Fresh basil (optional)
Additional Parmesan cheese
Directons :

Pat chops dry. In large skillet, heat 2 tbsp (30 ml) oil over medium-high heat and brown chops on both sides, sprinkling with salt and pepper. Add tomatoes, tomato paste, onion, garlic, basil and hot pepper flakes. Reduce heat to low, cover and simmer about 12 minutes or until chops are tender.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente (tender but firm). Drain well, toss with remaining oil, transfer to serving dish and arrange chops and sauce on top. Sprinkle with cheese and garnish with fresh basil if desired.