(Sticky monkey gland lamb chops with onions)

Prep time: 30 minutes

Cooking time: 1 hour

Serves: 4

INGREDIENTS

For the lamb chops:

• 1 Nando’s Smokey Churrasco Bag & Bake
• 2 t salt
• 4 lamb chops
• 2 onions, sliced thick

For the sauce:

• ½ cup Nando’s Prego PERi-PERi Sauce
• 1 small can tomato paste
• ¼ cup tomato sauce
• ¼ cup Worcestershire sauce
• ½cup fruit chutney 
• ¼ cup brown sugar
• 2 tbsp red wine vinegar

To serve:

• Coriander to garnish
• 1 lime for serving

METHOD

• Pre heat the oven to 180°C.
• Sprinkle the lamb chops with the Spicey Churrasco spice mix from the packet and salt to taste.
• Mix the tomato paste, tomato sauce, Worcestershire sauce, chutney, brown sugar, red wine vinegar together and Nando’s Prego PERi-PERi Sauce.
• In the oven bag, arrange the onion slices at the bottom of the bag lying flat.
• Arrange the lamb chops on top.
• Pour the sauce over the chops and onions, and fold the bag to close.
• Place the bag on a baking sheet, and bake for 45 minutes.
• Tear open the bag and bake for another 15 minutes, until the chops have caramelised and the sauce is sticky.
• Serve with the soft onion slices, fresh coriander and lime wedges