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Once again, another Delia sourced recipe. This is straighforward and tasty, and a nice way to do lamb chops which can sometimes be unpalatably greasy. Baking them like this is good, and even without the sauce these would be very tasty.
Ingredients
Makes 4 servings
- 8 lamb chops
- 1 small onion, peeled and chopped
- For the sauce
- 1 large onion, chopped small
- 1 rounded tablespoon rosemary leaves
- 25g butter
- 25g plain flour
- 175ml milk
- 175ml vegetable stock
- 2 tablespoons cream, whipping or double
Preparation
Preheat the oven to 200C.
Put the lamb chops and onion on the baking tray, and put on the top shelf of the oven for 45 minutes.
Meanwhile, make the sauce. Sweat the onions in the butter over a low heat for 5 minutes. While that's going, bruise the rosemary in a mortar and pestle, chop them very finely and add to the onion, Cook gently for 15 minutes.
Using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.
Cook very gently for a further 2 minutes.
Keep warm and cover till the chops are ready.
This is lovely with spinach and boiled potatoes.
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