Baked Lamb CHops

Ingredients:

6 lamb forequarter chops

1/3 cup cornflour

1-2 tsp Moroccan seasoning

Rice bran oil (for frying)

1 brown onion - diced

¼ tsp minced garlic

6 medium potatoes – peeled and cut into chunks

25 baby carrots

Sauce:

1 litre (hot) beef stock

2tbs worstershire sauce

1 tbs oyster sauce

Method:

• Preheat oven to 200 degrees
• Mix together the cornflour and the seasoning on a plate/tray
• Coat the chops in the flour and set aside
• Heat a small amount of oil in a frying pan, and brown the chops on both sides
• Remove the chops from the fry pan and set aside.
• Meanwhile, dice the onion and lightly sauté in the remaining oil from the chops (If there is no oil left, add a little bit more)
• Once the onion is almost cooked (be careful not to burn it as the fry pan will already be really hot from the chops) add the garlic, mix quickly and remove from the fry pan and set aside.
•  Again, using the same pan and oil, cook the potatoes for a couple of minutes until they start to get a bit of colour and start to go crispy.
• Remove them from the heat and set aside with the other ingredients.
• In a large baking dish/tray, start the assembly.  First you need to put the potatoes in a layer on the bottom. Then add the onion and mix it through the potatoes.
• Next it’s time to add the baby carrots. Place them all over the potatoes, pushing them between the potatoes a bit so you almost have one layer.
• Then lay the chops on top of the potatoes.
• Once that is done, make up the sauce in a jug by simply combining all the sauce ingredients and giving them a good mix.
• Gently pour the sauce over the chops.
•  Place into a hot oven (approx 200 degrees) for 1.5 hours, turning the chops over a couple of times during cooking.  Pour a spoonful of the sauce over each chop once you’ve turned it over. (The sauce will thicken during cooking)
• Remove from the oven and let sit for a few minutes before serving.