Lamb HT MC 130mins
Hot Lamb Vegetables Fruit Herbs Main Course Gluten Wheat Dairy Free
1 tbsp Oil
8 Small Lamb Chops
2 Onions, quartered
1 Leek, thickly sliced
2 Dessert Apples, cored and sliced thickly
2 Carrots, sliced
3 tbsp Freshly Chopped Oregano or 2 tsp dried
Salt and Black Pepper
480ml/16fl.oz. Fresh Stock
2 tbsp Cornflour
1 tbsp Maple Syrup
1. Preheat the oven to 170C, 325F,
Gas Mark 3. Heat the oil in a large frying pan add the lamb chops and brown well
on all sides. Remove with tongs and transfer to an ovenproof casserole and set aside.
2. Reheat the oil in the pan add the
onions, leek and apple slices and cook until lightly browned on all sides.
3. Remove from the pan with a slotted
spoon and place over the lamb chops together with the carrots, oregano,
salt and pepper .
4. Pour the stock over the top, cover
and bake for about 1½ hours or until the lamb and vegetables are very tender.
5. After the cooking time, very
carefully pour the cooking juices into a saucepan, recover the chops and
return to the oven to keep warm, turning the oven off.
6. Mix the cornflour with enough
water to make a smooth paste. Bring the cooking juices to simmering point then
stir in the cornflour paste and cook over a medium heat, stirring, until
7. Add the maple syrup, adjust the
seasoning then pour over the chops. Mix well and serve immediately.
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