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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is a nice easy recipe. Ingredients:
12 lamb chops |
500 g baby onions |
750 g baby new potatoes |
270 g baby carrots |
3 sprigs lemon thyme |
2 tablespoons plain flour |
600 ml lamb stock |
salt & freshly ground black pepper |
chopped parsley, and (to garnish) |
chives (to garnish) |
Directions:
1. Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.
2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.
3. Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
4. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.
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