Cooking time : 1 ½ hours
Ingredients:
8 best neck lamb chops
Flour
50 ml olive oil
2 medium onions, sliced
25 gr butter
75 ml tomato sauce
2 teaspoon Worcestershire sauce
125 ml vegetable stock
125 white wine
Dash of seasoned pepper
Juice of 1 lemon, salt, pepper
Finally chopped parsley
Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.
Cover and cook in a moderately slow oven for ±1 hour until meat is tender.
Serve sprinkled with parsley.
Ingredients:
8 best neck lamb chops
Flour
50 ml olive oil
2 medium onions, sliced
25 gr butter
75 ml tomato sauce
2 teaspoon Worcestershire sauce
125 ml vegetable stock
125 white wine
Dash of seasoned pepper
Juice of 1 lemon, salt, pepper
Finally chopped parsley
Toss chops in flour, seasoned with salt and pepper. Heat oil in a pan add onion and sauté until transparent, then remove to a shallow ovenproof casserole. To pan juices, add butter and heat, add chops and lightly brown on each side, then remove to the casserole. Stir tomato and worcestershire sauces, lemon juice and seasoned pepper into the pan and heat, stir in stock and wine, bring to the boil, then pour mixture over the chops.
Cover and cook in a moderately slow oven for ±1 hour until meat is tender.
Serve sprinkled with parsley.
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