Thursday, May 17, 2007

Succulent Roast Lamb Chops and Veg

Serves 2

- 2 lamb chops
- 4 potatoes cut in wedges
- 2 carrots thinly sliced
- 100 gm Brussels sprouts
For the sauce:
- 100ml vegetable stock
- 2 tablespoons dry white wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Worchester sauce
- 1 tablespoon HP sauce
- 1 teaspoon paprika
- 2 cloves garlic crushed
- 1 tablespoon fresh rosemary
- 2 tablespoons flour
- salt & pepper

Combine together the sauce ingredients leaving the flour to the end to thicken the mixture forming a paste. Brush the sauce over the lamb chops making an even coating. Place the chops in a floured cooking bag. Season the veg and place in the cooking bag with the lamb chops. Close the baking bag and pierce holes in it as instructed on packaging. Place all in a roasting pan. Bake in a hot oven for approximately 45 minutes until the lamb chops are cooked to the desired doneness.

No comments: