Orangey Lamb Chops and yumyum Mash

[funnelhead]

4/6 Lamb Chops depending on size (of you)
3/4 tablespoons plain flour
salt/pepper

1 large onion, 1/2 finely chopped, 1/2 rings
2 cloves of Garlic, roughly chopped

Vegetable/lamb Stock in about a pint boiling water

1 orange soaked in warm tap water to remove the wax
rosemary (1 sprig chopped or 1 tablespoon dried)
1 teaspoon sugar
1 glass white wine (not too dry)


A load of potatoes
splash of milk
A load of fresh pepper
2 tsp horseradish
As much butter as your guilt will allow



1. oil up your frying pan and set it on a medium heat

2. Add the onion, give it a head start, then the garlic

3. While that's cooking dust the lamb chops with the seasoned flour ensuring even converage

4. Turn the heat up a little and push the onion and Garlic to the sides of the pan

5. Add the chops in the middle and let them brown on one side, then turn over

6. When both sides are a nice colour add the stock. The amount will depend on your pan - you want the water to come about 3/4 up the sides of your chops.

7. add the rosemary, white wine and sugar

8. Grate the zest of half the orange in, then slice it in two and squeeze in the juice

9. Give the whole thing a mix as it heats up then turn it to a gentle simmer

10. Cover (lid/foil) and let it cook for about 45 mins.

11. add water periodically to make sure that it doesn't boil dry ,but the final consistancy of the sauce is up to you. If you serve with yorkshires and mash you might want a runnier gravy than if you serve it with say, new potatoes and brocolli.


For the mash:

12. peel/chop/boil/strain the potatoes as usual (see any recipe by deckard )

13. add the milk and mash

14. Add as much pepper and butter as you can handle and the horseradish

15. using a fork, first mix then whip the mash till you get a nice fluffy texture

16. just one more twist of pepper to make it look arty


serve with buttery carrots and cabbage boiled with garlic


hope you like

F

[funnelhead]

I hope a few of you try and enjoy this recipe... I saw a sainsburys recipe card that did lemony lamb with sage and i wanted to do it for my gf. But i didnt have lemon or sage so i ended up doing this instead...

I like it because the end result tastes more complicated than it really is, and once the initial flurry is over it leaves you free for 45 mins, which is just enough time to sort out some mash and veg...

Since i moved home i cant afford lamb anymore so i'm gonna try it with pork chops and see how it goes..

[Nick]

Stuck by me and entered into the cookbook