Lamb Vegetables Main Course Dairy Gluten Wheat free
Eggless France Europe
tbsp Olive Oil
Garlic Cloves, crushed
and Black Pepper
Fresh Lamb or beef Stock
1. Slice the
onion and potatoes into 6mm/1/4inch slices. Heat the oil in a casserole, add the potatoes, onions and garlic
and fry until golden brown. Remove with
a slotted spoon and set aside.
Season the chops with salt and pepper then add to the casserole and brown on both sides. Remove with a slotted spoon and set
Place half the onion and potato mixture back into the casserole, add the meat and bouquet garni, then top with the remaining
onion and potato mixture.
Pour the stock into the casserole, cover and simmer for 40 minutes. Serve hot.
Lamb Recipes | General
Lamb Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.