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Oven-baked Lamb Chops with Onion and Rosemary Sauce

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Prep time Cook time Difficulty Views Rated (1) Recipe #
n/a 45m 2-Pretty easy 2648
4 stars
1
264
Added by winjer on 8 March 2008
Mike forked this on 10 April 2010 (2 descendants)

Description (Some HTML is OK)

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 (Some HTML is OK)

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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Photos by winjer (4)

The chops come out of the ovenView on Flickr
On the plate and ready to eatOn the plate and ready to eat
The glass of wine is optionalThe glass of wine is optional
The chops come out of the ovenThe chops come out of the oven
45 minutes is long enough to get the fat nice and crispy45 minutes is long enough to get the fat nice and crispy