A rich succulent dish
Pre heat the oven to 180c
Coat the lamb chops in a mixture of flour, mixed herbs, salt and cracked black pepper.
Brown the chops in a frying pan in the olive oil and place in a casserole dish.
Pour the red wine and water over the chops. Place a good spoon full of cranberry sauce on to each chop.
Sprinkle with the beef stock powder. Cover with the onions, celery and mushrooms.
Cover with a piece of glad bake and foil. Bake in the oven for approximately 1 - 1.1/2 hour.
Serve on a bed of creamy mashed potatoes and pumpkin and steamed young garden vegetables
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