is one of the recipes which we have been given permission
to reproduce by another of the UK recipe sites, Recipes4us.
It is a big site with a wealth of information and recipes.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor of
page to find out why and how she gained her passion
/ 8oz Button Onions
25g / 1oz Butter
1 tbsp Oil
1kg / 2.2lb Middle Neck Lamb Chops
4 New Carrots, halved
2 Garlic Cloves, crushed
1 tbsp Plain Flour
3 Tomatoes, chopped
2 tbsp Tomato Paste
450ml / 15fl.oz. Stock
Salt and Black Pepper
45g / 1lb New Potatoes
50g / 2oz Green Beans, cut into short
50g / 2oz Peas
the butter and oil in a flameproof casserole, add
the onions and fry for 5 minutes, turning from time
to time. Remove from the pan and set aside
the oil until very hot then add the lamb and brown
quickly on all sides.
the carrots and garlic to the meat and continue to
cook for 5 minutes.
the flour over the meat and cook, stirring, for 3
minutes then add the tomatoes, tomato paste, stock,
bouquet garni, salt and pepper. Mix well, cover and
simmer for 30 minutes.
the potatoes and add to the pan together with the
onions, beans and peas. Cover and continue to cook
for a further 10 - 15 minutes. Serve hot.