Paprika lamb

Paprika lamb

Preparation time: 15 minutes, plus marinating. Cooking time: 1 1/4 hours. Oven temperature: 190‚°C, 375 ‚°F, gas 5. Calories: 233 per portion serves 4 4 lamb chops, trimmed 1 onion, finely chopped 150 ml (1/4 pint) natural low-fat yogurt 2 teaspoons paprika for the marinade 2 tablespoons dry white wine 2 teaspoons lemon juice 1/2 teaspoon sugar 1/2 teaspoon dried thyme salt and pepper for the garnish paprika parsley sprigs 1. Mix together the marinade ingredients, with salt and pepper to taste. Place the chops in the marinade and leave for 2-3 hours. 2. Drain the chops and dry with absorbent kitchen paper. Place them in a shallow ovenproof dish. Sprinkle the onion over the chops and cover with foil. Cook in the oven for 1 hour. 3. Mix the yogurt with the paprika and spoon over the chops. Continue cooking for a further 15 minutes. Serve sprinkled with paprika and garnished with parsley. This way of cooking lamb chops is based on a typical Hungarian recipe but natural low-fat yogurt is far lower in calories than the traditional soured cream. For a richer sauce, try combining some smetana with the yogurt.