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30 ml oil
4 lamb
chops
1 onion,
sliced
2 cloves
garlic, crushed
60 g flour
700 ml
stock
2 tbsp
tomato purée or paste
1 tsp
fresh rosemary leaves
1 tsp
fresh thyme
675 g of
the following vegetables - celery cut in 5 cm or 2" pieces, small new
potatoes, scrubbed, carrots, cut into thick barrel shapes, small
turnips, peeled and trimmed, Fresh or green beans, cut into 5 cm or 2"
pieces, small onions or shallots, peeled, mange tout or pea pods, ends
trimmed |
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Method :
Heat the oil in a heat proof
casserole. When the oil is hot, brown the
chops on all sides and remove them to a plate and keep warm. Add the onion and garlic.
Sauté for 2-3 minutes. Stir in the flour and allow to
brown for 1-2 minutes. Gradually stir in the stock and
add the tomato puree or paste and herbs. Bring to the boil, stirring
constantly. Replace the meat cover and cook at
325F, Gas 3 for 45 minutes. Add the root vegetables such as
potatoes, carrots, celery and turnips, stir well and cover and cook
for 20-30 minutes or until meat and vegetables are tender. Add the green vegetables such as
French or green beans and mangetout or pea pods during the last 15
minutes of cooking. Skim any fat from the surface of
the sauce and remove the bay leaf before serving.
Serves 4 - 6
Oven Temperature :
325 F, Gas 3
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