Preparation Time: 10 minutes Cooking Time: 1hour 10mins Serves: 6 Ingredients 8 New Zealand Lamb shoulder chops or cutlets (700-900g/1½-2 lbs) 15ml/1 tbsp.oil 3 medium onions, cut into wedges 350g/12 oz carrots, thickly chunked 12 mall new potatoes, cleaned and halved 30ml/2 tbsp. plain flour 450ml/¾ pt lamb stock 30ml/2 tbsp. wholegrain mustard 25g/1 oz butter 100g/4 oz small button mushrooms 100g/4 oz cherry tomatoes chopped parsley for garnish
Method 1.Preheat oven to 160ºC/325ºF/Gas Mark 3. 2. Dry fry the chops until brown all over. Transfer to a casserole dish. 3. Add the oil to the pan and sauté the onions and carrots until starting to brown. 4. Stir in the flour, then remove from the heat and blend in the stock. Bring the sauce to the boil, add the mustard and check for seasoning. 5. Stir in the potatoes and pour the mixture over the shoulder chops. Cover and cook for 45 minutes. 6. Quickly fry the mushrooms in the butter, add to the casserole with the cherry tomatoes, cover and cook for a further 15 minutes. 7. Serve sprinkled with chopped parsley. Hints and Tips 1. Shoulder chops can be replaced by any other cuts such as leg or loin chops or cutlets. 2. Can be made the day before and re-heat gently. Recipe courtesy of New Zealand Lamb www.loveourlamb.co.uk