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Braised Lamb Chop with Vegetables (Chop d'Agneau Braise aux

ingredients

serves 10
10 x 150 g lamb chops
200 g dripping
150 g onions roughly cut
150 g carrots roughly cut
2 cloves garlic, crushed
50 g tomato puree
1.5 litres brown stock
1 bouquet garni
chopped parsley
seasoning
250 g mixed vegetables cut into baton shapes

method

1. Heat the dripping in a frying pan.

2. Pass the seasoned chops through flour and fry until brown on both sides.

3. Transfer to a shallow pan or braising pan.

4. Add the onion, carrot and garlic to the pan and fry to a light brown colour, drain and add to the chops.

5. Mix in the tomato puree and moisten with the stock.

6. Bring to the boil and skim. Season, add the bouquet garni, cover with a lid and braise in the oven at 180°C for 1 hour until cooked.

7. Place the chops in a clean pan. Strain the cooking liquid into another pan, bring to the boil and skim to remove all traces of fat, thicken with diluted cornflour if necessary and pour over the chops.

8. Serve in an entree or earthenware dish, sprinkled with the mixed vegetables and chopped parsley.

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