Braised Lamb Chops
Lamb chops are tender, flavorful cuts of meat taken from the rib, loin, or shoulder of a lamb. Known for their rich, slightly gamey taste, these chops are a true delicacy, perfect for grilling, roasting, or pan-searing. With a juicy texture and elegant presentation, lamb chops make for a mouthwatering and impressive dish, ideal for any special occasion or simply elevating a meal at home. Whether paired with fresh herbs, savory sides, or a bold wine, they offer a sophisticated and satisfying dining experience
Ingredients
- 4 Lamb Chops
- Salt and Pepper
- Sunflower and olive oil
- 100 g Onion, Diced
- 100 g Carrot, Diced
- 25 g Flour (white or whole meal)
- 1 level tbsp Toamto Puree
- 500 ml Brown stock
- 1 Bouquet garni
- 1 Clove of Garlic, optional
- Parsley, chopped
Instructions
- Fry the seasoned chops in a sauté pan quickly on both sides in hot fat
- When turning the chops, add the mirepoix (Onion and carrot)
- Draw aside and drain off the surplus fat
- Add the flour and mix in, singe in the oven or on top of the stove. (Alternatively , use flour that has been browned in the oven)
- Add the tomato puree and the hot stock , and stir with a kitchen spoon until thoroughly mixed
- Add the bouquet garni and garlic, if using. Season, Skim and allow to simmer; cover with a lid
- Cook (preferably in the oven), skimming off all oil and scum
- When cooked, transfer the chops to a clean pan
- Correct the seasoning and consistency of the sauce
- Skim off any oil and pass the sauce through a fine strainer over the chops
- Serve sprinkled with chopped parsley
Notes
Healthy Eating Tips
- Trim fat from the chops before Frying
- Use the minimum amount of salt
- Lightly oil the pan with an unsaturated oil to fry the chops. Drain off any excess fat after the frying is complete
- Serve with a large portion of vegetables