Pat dry lamb chops and season with salt and pepper.

Heat olive oil and butter in a pan on high heat and add the chops when hot. Cook chops until browned and then remove to a plate.

Turn the heat to medium and add garlic and herbs.

Cook stirring until garlic is soft but not brown.

Add the wine scraping up the brown bits and reduce to about half.

Add the chicken stock and tomato puree and reduce by half.

Add the lamb back to the pot, reduce heat to low and cover and simmer until chops are tender about 45 minutes.

Garnish with parsley.

¡Que aproveche!