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Oregano Braised Lamb HT MC 130mins
Serves 4 Hot Lamb Vegetables Fruit Herbs Main Course Gluten Wheat Dairy Free Eggless
Ingredients 1 tbsp Oil 8 Small Lamb Chops Salt and Black Pepper
1. Preheat the oven to 170C, 325F, Gas Mark 3. Heat the oil in a large frying pan add the lamb chops and brown well on all sides. Remove with tongs and transfer to an ovenproof casserole and set aside.
2. Reheat the oil in the pan add the onions, leek and apple slices and cook until lightly browned on all sides.
3. Remove from the pan with a slotted spoon and place over the lamb chops together with the carrots, oregano, salt and pepper .
4. Pour the stock over the top, cover and bake for about 1½ hours or until the lamb and vegetables are very tender.
5. After the cooking time, very carefully pour the cooking juices into a saucepan, recover the chops and return to the oven to keep warm, turning the oven off.
6. Mix the cornflour with enough water to make a smooth paste. Bring the cooking juices to simmering point then stir in the cornflour paste and cook over a medium heat, stirring, until thickened.
7. Add the maple syrup, adjust the seasoning then pour over the chops. Mix well and serve immediately.
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