Something special when entertaining friends or family is this old family favourite.
It was my grandmother's recipe.
It can be served with a garden salad or vegies.


  • 1 kg Lamb Chops

  • 1 tablespoon butter

  • Salt & pepper to taste

  • 1/2 Tablespoon chopped Rosemary

  • 1 clove Garlic

  • 2 tablespoons chopped Parsely

  • 4 Shallots

  • 1/2 teaspoon Dill

  • 1 cup Chicken stock

  • 1 cup White Wine

  • 1 cup Thickened Cream


  • 1.

    Remove excess fat from chops then lightly brown the chops in butter

  • 2.

    Sprinkle with Rosemary, Garlic, Parsely and Dill.

  • 3.

    Preheat oven to120 -140

  • 4.

    Add shallots, white wine and Chicken stock to pot, stir well ensuring all the bits are lifted from the pan bottom bring to the boil and cover.

  • 5.

    Place the pan into the oven till the chops are tender, approximately 45 minutes

  • 6.

    Remove from oven and cool slightly. Over a low heat gently warm the chops then gently stir in the cream simmer till the chops are heated through

  • 7.

    Taste and add seasoning (salt and pepper) as required



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