Ingredients:
1 packet lamb loin chops
3 large brown onions sliced
1 cup chicken stock
Salt and pepper
2 tablespoons Dijon or seeded mustard
¼ cup maple syrup
3 tablespoons olive oil
1 tablespoons Gravox
Cooking Method:
Scatter half of the onions in the base of a lined, deep baking tray and top with the chops. Scatter the remaining onions over the chops, pour in the chicken stock and sprinkle with salt and pepper. Stir the mustard, maple syrup and oil together and add this to the dish. Securely wrap the baking dish with alfoil and bake in a 250° oven for 45 minutes. Remove the alfoil before baking for a further 15 minutes to brown. Remove chops from the dish and set aside to keep warm. Pour onions and pan juices into a pot, make a thin paste with Gravox and a little water and stir this into the onion mixture until thickened. Serve chops and gravy with mash and vegies.
Serves: 4-6
Note:
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