Maquechoux (cajun Lamb Chops)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 medium onion, finely chopped
• 2 celery ribs, finly chopped
• 1 small bell pepper, seeds and membranes removed,finel chopped
• 1 (14 1/2 ounce) can ready cut tomatoes, undrained
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried tarragon, crushed
• 1/8 teaspoon cayenne pepper, or to taste
• 4 lean lamb chops, fat removed
• 1/4 cup dry wine
• 1 (15 ounce) can unsalted cream corn
• 1 cup corn kernel

Recipe

• 1 combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. while the mixture on the stove is cooking, cook the lamb chops in a non stick skillet over a medium heat until browned on both sides.
• 2 add the wine and cook, covered, for about 10 more minutes.
• 3 uncover and cook over high heat until most of the wine is absorbed, about 3 minutes add the cream corn and the corn kernels to the vegetable mixture and mix well.
• 4 bury the browned lamb chops in the mixture and add any liguid still in the lamb pan.
• 5 simmer covered, over low heat for 15 minutes to allow the flavors to blend a little.
• 6 to serve, place lamb chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.