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Bixley Spring Lamb

Ingredients
  Butter 1 Ounce (25 Gram)
  Lamb chops 4 , trimmed of fat
  Onion 1 Large, peeled and finely chopped
  Flour 1 Ounce (25 Gram)
  Beef stock 3⁄4 Pint (450 Milliliter)
  Tomato puree 30 Milliliter (2 Tablespoons, 15 Milliliter Each)
  Prepared mustard 15 Milliliter (1 Tablespoon)
  Rosemary sprig 1
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Preheat the oven to (200°C/400°F or Gas Mark 6)

MAKING
2. In a flameproof casserole dish, melt the butter and briskly fry the chops until browned on both sides.
3. Remove from the casserole and keep aside.
4. In the empty casserole add the onion and fry gently until soft.
5. Stir in the flour and cook for 2 minutes, stirring constantly.
6. Return the chops to the casserole, pour in the stock and stir in the remaining ingredients.
7. Cover and cook in a preheated moderately hot oven for 30 minutes until the chops are just tender.
8. Remove the rosemary.

FINALIZING
9. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover and wrap the casserole in a freezer bag or foil. Seal, label and freeze.

SERVING
10. To serve the frozen dish, remove wrappings and thaw at room temperature for 4 hours.
11. Reheat in the covered casserole in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 1 hour or until heated through and serve.
12. Serve the dish with the desired garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Spring, Everyday
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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