A rich succulent dish



  • 4 lamb grilling chops [lean].or 8 chump chops

  • I extra large onion chopped.

  • 2 sticks of celery chopped.

  • 125g mushroom caps sliced.

  • I cup of red wine.

  • 1 cup of water.

  • 2 tabspns olive oil.

  • 250g jar of cranberry sauce.

  • Tabspn of beef stock powder.

  • Flour, mixed herbs, salt and cracked black pepper.


  • 1.


  • 2.

    Pre heat the oven to 180c

  • 3.

    Coat the lamb chops in a mixture of flour, mixed herbs, salt and cracked black pepper.

  • 4.

    Brown the chops in a frying pan in the olive oil and place in a casserole dish.

  • 5.

    Pour the red wine and water over the chops. Place a good spoon full of cranberry sauce on to each chop.

  • 6.

    Sprinkle with the beef stock powder. Cover with the onions, celery and mushrooms.

  • 7.

    Cover with a piece of glad bake and foil. Bake in the oven for approximately 1 - 1.1/2 hour.

  • 8.

    Serve on a bed of creamy mashed potatoes and pumpkin and steamed young garden vegetables


A good slow cook dish, Prepare in the morning,put in the fridge for the flovours to mingle.

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