BRAISED LAMB / MUTTON CHOPS

2 tablespoons olive oil
6 round bone lamb chops
1 onion, sliced
3 cloves garlic, sliced
cumin, optional
salt and pepper
1 tablespoon sage
1⁄2 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon parsley
1⁄2 cup white wine
1 cup water

Heat oil in large pan on stovetop, medium high heat. (I used a flat bottom black iron pot)
Add onions and garlic, cook to soften.
Combine spices, rub on both sides of the chops and brown on both sides in the pot with the onions.
When ready remove the chops from the pan.
Add wine, to deglaze the pan, boil till reduce to half.
Add water, bring to a boil.
Add chops and juices back to pan, cover, simmer approximately 1 hour or till the chops are soft.

Recipe posted by Adrian Olivier
Photo: Adam Cloete