Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line a large deep baking tray with baking paper.
Arrange the lamb chops in a single layer on the base of the baking tray. Add the onion, chopped tomatoes, sage, rosemary, bay leaves, chilli and garlic to the baking tray. Pour the white wine over the lamb chops and season with salt and pepper to taste. Pour over the olive oil and use your hands to rub the marinade into the chops. Pour the chicken stock over the lamb chops, then sprinkle with breadcrumbs, Parmigiano Reggiano and parsley.
Bake uncovered for 3 hours or until chops are tender. Remove from oven. Discard bay leaves.
Divide the lamb chops among serving plates. Serve Abbacchio alla romana with crusty bread and Italian roasted potatoes – buon appetito.
1.5kg lamb forequarter chops|1 small onion, finely chopped|200g canned chopped tomatoes|8 sage leaves (3g), finely chopped|Leaves of 3 sprigs rosemary, finely chopped|2 bay leaves|1 garlic clove, crushed|1 small red chilli, finely chopped|250ml white wine|100ml extra virgin olive oil|1 litre chicken stock|50g dried breadcrumbs|50g Parmigiano Reggiano, finely grated|2 tablespoons (5g) flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper