Freezing Suitable: add potatoes after reheating
ingredients
to serve 4
1/4 cup butter
1 tbsp Oil
2 1/2 pound Middle neck lamb chops
2 tbsp All purpose flour
1/2 pint Stock or water
1/2 pound Turnips
2 Onions
1/2 pound Carrots
1 Stalk of celery
Bouquet garni
Salt and pepper
1 pound Potatoes
method
1. Heat the butter and oil in a flameproof casserole, add the chops and brown well on all sides. Sprinkle flour over and cook, stirring, for 3 minutes. Gradually stir in stock or water.
2. Peel and chop turnips and onions. Peel carrots and cut into pieces lengthways. Add to casserole with celery stalk, bouquet garni and seasoning. Cover and cook for 1 1/2 hours over low heat.
3. Peel potatoes and cut into large chunks. Add to casserole and cook, covered, for a further 20 minutes. Discard bouquet garni before serving.
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