Slow Braised Lamb Chops

Beauty and the Beast

Munch Munch Munch

If you’re looking for a hearty gluten free meal – this is it. It’s easy, however it does need to cook for around 3.5 hours. But there is a lot you can do around the house or on the net whilst babysitting these babies. This recipe of mine feeds four polite people or two greedy guts. The Ingredients list makes it looks like a lot of work but it’s totes not. Everything is pretty much bunged together.

Serves 2

  • 4 Lamb forequarter chops
  • 1 large onion chopped into large pieces
  • 4 cloves of garlic also roughly chopped
Braising Sauce Combine the following into your measuring jug for easy pouring
  • 1 large onion chopped into large pieces (not a repeat line from above :) )
  • 4 cloves of garlic roughly chopped (again)
  • 3 tbs of Massel Supreme Gravy
  • 4 hearty shakes of Worcestershire Sauce
  • 1 Dash of Soy (Kikkoman do a GF version or use Tamari)
  • 3 shakes of Balsamic Vingear
  • 2 Shakes of chili flakes
  • 3 shakes of dried rosemary
  • Twists of Salt and Pepper
  • 500 ml of water
Plus get ingredients together for serving the chops on mashed potato. I am sure you know how to make it the way you like it, I won’t waste space filling out my technique here :)

Preheat your oven to 180 degrees Celsius.

In a fry pan on a high heat and one Chopped one large onion and 4 cloves of garlic. Seal the lamb chops.

Once sealed add the chops, carmelised onions and garlic into a deep roasting tray. Pour the gravy mixture over the top til the chops are well and truly covered. If you need to add more water/gravy that’s fine you don’t need to be exact with this recipe it’s all by taste really. Just make sure to add a little more of everything else.

Cover with foil.

Cook for approximately 3.5 hours, turning the chops every 45 mins. Chops are done when the bones fall away from the meat.

Serve on a bed of creamy mashed potato and garnish with something green.

Handy Hint: Massel are fantastic all of their Stocks and Gravies are Gluten Free so keep an eye out next time your looking for a pre-made stock.

Feel free to comment on this post or ask any questions about the recipe!

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