Directions
- 1Season cleaned lamb chops with marinade.
- 2Fry lamb chops over a medium high heat for 4 minutes on each side.
- 3Add butter, 2 garlic cloves, fresh thyme and rosemary to the pan.
- 4Cook over a medium heat for 2 minutes.
- 5Pour the butter over the lamb for a few minutes then turn off the heat.
- 6Sauté onions in another pan until soft and add lamb stock and gravy browning.
- 7Add the lamb chops to the stock and cook for 40-45 minutes on a low heat.
- 8Add herbs from the pot to your side of vegetables.
- 9Remove lamb chops from the pot and leave to rest on a low heat.
- 10Mash the cooked garlic cloves into the stock.
- 11Mix 1 tsp cornflour with 2 tbsp cold water and add to the stock.
- 12Mix until thickened over a low heat for 2 minutes.
- 13Serve and enjoy.
Ingredients
- 8 Lamb Chops
- 1 tsp All Purpose Seasoning
- 1 tsp Lamb Seasoning
- 0.5 tsp Dried Rosemary
- 1 tsp Black Pepper
- 0.25 tsp Garlic Salt
- 0.5 tsp Dried Thyme
- 0.5 tsp Paprika
- 0.25 tsp Dried Mint
- 0.5 Red Onion (Chopped)
- 1 Cup Cup of Lamb or Beef Stock
- 2 Chopped Garlic Cloves
- 1 tbsp Butter
- 1 tsp Gravy Browning
- Fresh Rosemary
- 1 tsp Cornflour
- 2 tbsp Cold Water
Equipment
pantongswooden spoon
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