Braised Lamb with Vegetables Recipe

Braised Lamb with Vegetables Recipe

Ingredients : Serves 4

4 lamb chops
30 ml/2 tbsp oil
4 back bacon rashers (slices), rinded

15 g/0.5 oz/1 tbsp butter or margarine

100 g/4 oz carrots, sliced
2 onions, sliced
1 turnip, cut into wedges
2 celery sticks, sliced
1 bouquet garni sachet
Salt and freshly ground black pepper

300 ml/0.5 pt/1.25 cups Beef Stock
15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water
Mashed potatoes, to serve

Method :

Trim the chops, heat the oil and fry (saute) the chops until lightly browned on both sides. Remove from the pan and cover each one with a piece of bacon. Melt the butter or margarine and fry the vegetables until golden brown, stirring continuously. Add the bouquet garni and season to taste. Pour in enough of the stock almost to cover the vegetables, lay the chops on top, bring to the boil, cover and simmer for 40 minutes until the chops are tender. Transfer the chops to a baking tin (pan) and bake in a preheated oven at 220C/425F/gas mark 7 for 10 minutes until the bacon is crisp.

Meanwhile, transfer the vegetables to a warm serving dish and keep warm. Make up the cooking liquid to 300 ml/0.5 pt/1.25 cups with any reserved stock and discard the bouquet garni. Mix the cornflour to a smooth paste with the water, then stir it into the stock and bring to the boil, stirring, until the sauce thickens. Arrange the baked chops on top of the vegetables and serve with mashed potatoes and the gravy.

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