4 tbsp oil
1/2 onion, chopped
1 carrot, diced
2 small lamb loin chops
2 tbsp spoons gravy granules, made up with 250 ml boiling water
50 g frozen peas
a dash of Worcestershire sauce
150 g potato, sliced
salt and freshly ground black pepper
1/2 onion, chopped
1 carrot, diced
2 small lamb loin chops
2 tbsp spoons gravy granules, made up with 250 ml boiling water
50 g frozen peas
a dash of Worcestershire sauce
150 g potato, sliced
salt and freshly ground black pepper
accompaniments
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method
1. Preheat the oven to 160°C, 300°F, Gas Mark 2.
2. Heat the oil in a frying pan and brown the onion and carrot. Transfer to a small casserole dish.
3. Reheat the pan and brown the lamb chops on both sides. Add them to the casserole dish with the gravy and peas. Add a dash of Worcestershire sauce and season well.
4. Top with the slices of potato and cover the casserole.
5. Bake for 1 hour and then remove the cover and cook for 30 minutes more.
2. Heat the oil in a frying pan and brown the onion and carrot. Transfer to a small casserole dish.
3. Reheat the pan and brown the lamb chops on both sides. Add them to the casserole dish with the gravy and peas. Add a dash of Worcestershire sauce and season well.
4. Top with the slices of potato and cover the casserole.
5. Bake for 1 hour and then remove the cover and cook for 30 minutes more.
serving amount
serves 1
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