Freezing Suitable: add potatoes, beans and peas after reheating
ingredients
to serve 6
1/2 pound Button onions
2 tablespoons Butter
1 tbsp Oil
2 1/2 pound Middle neck lamb chops
6 New carrots
2 Garlic-cloves
1 tbsp All purpose flour 4 Tomatoes
2 tbsp Tomato puree
1 1/2 cups Stock
Bouquet garni
Salt and pepper
1 pound New potatoes
3/8 cup Green beans
3/8 cup Peas
method
1. Peel button onions. Heat butter and oil in flameproof casserole and fry onions for 5 minutes. Remove from pan and reserve. Add chops and brown on all sides over a high heat.
2. Scrape carrots and halve if liked. Add to pan with peeled and crushed garlic and cook for 5 minutes. Sprinkle flour over and cook, stirring, for 3 minutes.
3. Blanch, peel and chop tomatoes. Add to the pan with tomato puree, stock, bouquet garni and seasoning. Cover and simmer for 30 minutes.
4. Scrape potatoes and add to the casserole. Cook for a further 10 minutes. Top and tail beans and cut into short lengths. Add to pan with peas and reserved onions. Cover and cook for a further 10 minutes. Taste and adjust seasoning if necessary. Discard bouquet garni and serve.
