Difference between revisions of "Stewed Lamb Chops"
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* 2 cups plain [[breadcrumbs]] | * 2 cups plain [[breadcrumbs]] | ||
* 1 teaspoon dried [[Thyme]] | * 1 teaspoon dried [[Thyme]] | ||
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* Heat a very small amount of dripping or [[oil]] in a deep pan. | * Heat a very small amount of dripping or [[oil]] in a deep pan. | ||
* When [[oil]] is smoking add chops, and quickly brown on both sides. | * When [[oil]] is smoking add chops, and quickly brown on both sides. | ||
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[[Category:Australian Meat Dishes]] | [[Category:Australian Meat Dishes]] | ||
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[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Latest revision as of 10:12, 15 July 2012
Description
Ingredients
- 4 Lamb Forequarter Chops
- salt and Pepper to taste
- Dripping for frying, or oil
- 1 Onion, chopped
- 2 cups plain breadcrumbs
- 1 teaspoon dried Thyme
Procedures
- Heat a very small amount of dripping or oil in a deep pan.
- When oil is smoking add chops, and quickly brown on both sides.
- Add chopped Onion and almost cover chops with water.
- Simmer for about half an hour.
- Just before serving, lift chops from pan, and add breadcrumbs and thyme to remaining liquid to form a sauce.
- Serve with Potato dumplings and tomato sauce.
Serves: 4
