Dormershire Cabernet Sauvignon 2005

• 1kg lamb rib chops
• 2 medium quinces
• 2 medium onions
• 2 sticks cinnamon
• 3 cloves
• 2 tomatoes

Braise chops with melted butter and place in an oven dish. Cut onions in halves and thinly slice, lengthwise. Sauté in the same butter. Add peeled and grated tomatoes (take the seeds out), cloves and cinnamon. Peel the quinces, take the core out and thinly slice lengthwise. Add to the onions, soften them. Add the mixture on top of the chops. Cover the dish with foil, bake in 180ºC oven for about 30 minutes. During the last five minutes take the foil away to add colour to the dish. Serve with rice.

Photography C&D Heierli

Recipe by Tayfun Aras, Anatoli Restaurant