13/03/2018 at 8:33 pm #476familyfoodcoopKeymaster
“Chops Delicious” Lamb chop recipe for the forequarter or stewing chops
1kg lamb shoulder or forequarter (slow cook) chops
1 diced onion
1 teaspoon brown sugar
1 tablespoon Worcestershire Sauce
2 tablespoon dry white wine or sherry
1/4 Cup chopped celery
1 dessert spoon French or wholegrain mustard
1 -2 cloves garlic, crushed
1 tablespoon lemon juice
1 can tomato soup undiluted.
METHOD: Arrange chops in a well greased casserole dish, cover and bake uncovered in a moderate oven for 3/4 of an hour. Remove excess fat. Heat the remaining ingredients in a saucepan then pour over chops. Bake, for 1 hour basting occasionally and remove cover after half an hour. This recipe is courtesy of Sue English, Cunnamulla. Enjoy with mashed potato and your favourite steamed greens (and a glass of wine).
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