400 g pack lamb chump chops
2 tbsp spoons seasoned flour
4 tbsp oil
3 cloves garlic, peeled and thinly sliced
1 lamb stock cube made up to 350ml boiling water
8 sprigs of fresh thyme
finely grated rind 1 lemon
Freshly ground black pepper
2 tbsp spoons seasoned flour
4 tbsp oil
3 cloves garlic, peeled and thinly sliced
1 lamb stock cube made up to 350ml boiling water
8 sprigs of fresh thyme
finely grated rind 1 lemon
Freshly ground black pepper
method
1. Lightly dust the lamb in the flour. Heat the oil in a large deep sided frying pan over a medium heat. Add the chops and cook for 3 minutes each side or until sealed and golden brown.
2. Add the garlic, stock, thyme and lemon rind and reduce the heat. Cover and simmer for 45 minutes turning the lamb once.
3. Uncover the saucepan and cook for a further 15 minutes or until the lamb is tender and the sauce has thickened.
4. Serve with creamy mashed potatoes and seasonal vegetables of your choice.
2. Add the garlic, stock, thyme and lemon rind and reduce the heat. Cover and simmer for 45 minutes turning the lamb once.
3. Uncover the saucepan and cook for a further 15 minutes or until the lamb is tender and the sauce has thickened.
4. Serve with creamy mashed potatoes and seasonal vegetables of your choice.
serving amount
serves 4
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