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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
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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 220°C/425°F/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. |