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Lamb chop parcels
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 2
Aaron Craze shares an old family recipe that’s as easy to eat as it is to make
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Ingredients
- 2 lamb chops
- 30g plain flour
- 50g Butter
- 1 clove Garlic, peeled, crushed
- 1 sprig fresh Rosemary
- 1 large white Onion, sliced into rings
- 350g Tomatoes, skin removed, deseeded and chopped into wedges
- 120ml chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp torn fresh parsley
- new potatoes, to serve
- fresh Mint, to serve
Method
1. Preheat the oven to 190C/gas mark 5.2. Dust the chops with the flour and season well with salt and freshly ground black pepper.
3. Melt the butter in a large frying pan and fry the chops along with the garlic and rosemary for 1-2 minutes on both sides, or until golden-brown all over.
4. Remove the chops and add the onions to the pan. Cook over a low heat for 4-5 minutes, or until the onions are softened. Add the tomatoes, chicken stock and Worcestershire sauce and bring to the boil. Remove from the heat.
5. Line a deep roasting tray with aluminium foil, with plenty hanging over the edges. Lay the lamb chops in the tray, then pour over the sauce and seal the foil package. Cook in the oven for 50 minutes to 1 hour, or until the lamb is cooked through and the sauce is thickened.
6. To serve, spoon the lamb chops onto serving plates along with a bit of the sauce. Serve with new potatoes with fresh mint scattered over.
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Latest Comment
View all comments (5)Great recipe! Fast, easy to prepare and delicious!
Great dish everyone loved it. SG
Great dish everyone loved it. SG
what do you do with the parsley ???