Feeling the winter chill? Try this generous serving of lamb chops with roughly cut vegetables.
Set the oven to 170 degrees Celsius.
Season the lamb chops and then brown them in a large frying pan, with olive oil.
When browned on both sides transfer the lamb to a large casserole.
Add roughly chopped carrot, celery and onion to the frying pan and allow them to colour and soften over a moderate heat.
Add the flour to the vegetables and cook for 3 minutes until the flour turns a biscuit colour.
Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour.
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.
Slice the potatoes into 1cm thick discs.
Melt the butter in a small saucepan
Arrange overlapping potato discs over the contents of the casserole. Brush with melted butter and pick over a few thyme leaves.
Bake in the oven for an hour to an hour and a half.
Nutritional analysis per serving (3 servings)
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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