Lamb chops with leeks

We normally just fry lamb chops but sometimes it's nice to have a change and introduce some additional flavour. This recipe produces a tender chop with a good sauce that isn't too overpowering.

Chop some leeks and bacon and fry on a low to medium heat in some olive oil for a few minutes. Add your chops and fry for another minute and then add some garlic and a large chopped tomato. Leave to settle for a moment and then add a cup of good quality chicken or lamb stock, bring it to the boil, cover, and then reduce the heat.

When the chops have braised for about 20 minutes in the juices, remove them from the pan and keep warm. Reduce the sauce until it's thick and syrupy, then season with a little salt and pepper. Serve the chops with some of the sauce poured on them, accompanied by some buttered green vegetables.