For 2: Brown pieces of lamb loin chops and lamb stew on all sides. Set aside. Discard some dripping if there is a lot, then add 2 sliced garlic cloves, cook 30 seconds, and add 10 ounces (300 gr) chopped tomatoes, 1/2 dl white wine, rosemary sprigs and season. Cook until the sauce starts to thicken (~5 minutes), then place the lamb pieces in the sauce and transfer to an oven heated at 400 F/200 C and cook ~12 minutes for medium rare and longer for well done. Serve with soft polenta that soaks up the tomato sauce (cook according to instructions on package).
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