Brown the chops and onion in the oil in a flameproof casserole dish over a high heat for , turning the chops once
3
Spoon the soup over and sprinkle with the basil and a little salt and pepper. When bubbling, cover and cook in the oven for or until the chops are tender and bathed in sauce
4
Meanwhile, cook the tagliatelle according to the packet instructions. Drain in a colander. Transfer to a warm dish and top with the lamb and sauce
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