Lamb Neck Chops With Chili And Anchovy

• 2 tbsp olive oil
• 8 None lamb neck chops, trimmed
• 1 None onion, coarsely chopped
• 4 cloves garlic, crushed
• 2 None small red chilies, finely chopped
• 1/2 cup red wine
• 2 cups beef stock
• 1 x 14 oz can crushed tomatoes
• 4 None anchovy fillets, drained, finely chopped
• 2 tsp thyme, chopped, + extra sprigs for garnish
• None None Mashed potatoes, to serve
• None None Green beans, to serve

1. Preheat oven to 350u0b0F.
2. Heat half the oil in a large frying pan on high. Cook lamb 2-3 minutes each side, until browned; transfer to a plate.
3. Heat remaining oil in same pan; saute onion, garlic and chili 3-4 minutes, until onion is tender.
4. Return lamb to pan with wine; cook 2 minutes. Stir in stock, tomato, anchovies and chopped thyme; bring to a boil. Transfer to a large casserole dish.
5. Bake, covered, 1 1/2 hours. Uncover; bake another 40 minutes, until lamb is tender. Season to taste.
6. Top with thyme sprigs. Serve with mashed potatoes and green beans.

olive oil, neck chops, onion, garlic, red chilies, red wine, beef stock, tomatoes, anchovy, thyme, potatoes, green beans

Taken from recipes-plus.com/api/v2.0/recipes/23109 (may not work)