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Recipe for :

Braised Lamb Chops

This recipe was provided by Tallyrand in response to an email enquiry.

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"This recipe may be used for any of the second class chops - neck, chump, etc".

Ingredients

6 pc chops
1 pc small onion
1 pc small carrot
40 gm flour
2 tbs tomato purée
750 ml brown stock
1 pc bouquet garni

Method

  • Pre-heat oven to 180°C
  • Seal the chops in hot oil or fat, remove and place into braising pan
  • Place roughly cut onion and carrot in the fat/oil and brown lightly, place into braising pan with any remaining oil
  • Add flour and cook to a blonde roux
  • Add the tomato purée, combine thoroughly and cook out for 2 - 3 minutes
  • Pour in the warmed stock, gently stir to the boil
  • Skim as required and add the bouquet garni
  • Cover with a tight fitting lid, place in oven
  • Skim and degrease as required
  • Once cooked, remove chops and keep warm
  • Pass sauce into clean pan, bring to the boil and correct
  • Add chops into sauce, re-boil and serve

Chef's Note:

Garlic - crushed, whole or roasted - may be added with the bouquet garni.

May be served with:

  • blanched turned vegetables
  • cooked pulses - butter beans, etc
  • puff pastry garnish
  • potato or sweet potato mash / hash

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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