Feeling the winter chill? Try this generous serving of lamb chops with roughly cut vegetables.


  • 6 lamb chops

  • 3 tbsp olive oil

  • 1 large onion, roughly chopped

  • 1 large carrot, roughly chopped

  • 1 stick of celery, roughly chopped

  • 2 tbsp plain flour

  • 1 litre of beef stock

  • A small bunch of thyme

  • 1 bay leaf

  • 2 maris piper potatoes

  • 100g butter, melted


  • 1.

    Set the oven to 170 degrees Celsius.

  • 2.

    Season the lamb chops and then brown them in a large frying pan, with olive oil.

  • 3.

    When browned on both sides transfer the lamb to a large casserole.

  • 4.

    Add roughly chopped carrot, celery and onion to the frying pan and allow them to colour and soften over a moderate heat.

  • 5.

    Add the flour to the vegetables and cook for 3 minutes until the flour turns a biscuit colour.

  • 6.

    Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour.

  • 7.

    Transfer the vegetables and thickened stock to the casserole with the lamb. Add 7 thyme sprigs and a bay leaf. Bring to the boil and gently simmer.

  • 8.

    Slice the potatoes into 1cm thick discs.

  • 9.

    Melt the butter in a small saucepan

  • 10.

    Arrange overlapping potato discs over the contents of the casserole. Brush with melted butter and pick over a few thyme leaves.

  • 11.

    Bake in the oven for an hour to an hour and a half.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 12359kj
  • Fat Total 1131g
  • Saturated Fat 499g
  • Protein 471g
  • Carbohydrate 41g
  • Sugar 6g
  • Sodium 2487mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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