Ingredients: 1 kg lamb neck chops 6 rashers of bacon (rind cut off, then chopped into small pieces) 1 brown onion 1 ½ tablespoons plain flour A pinch of salt and pepper 2 teaspoons Worcestershire sauce 2 tablespoons of tomato sauce 250ml chicken stock One green vegetable, e.g. peas, spinach, beans, sugar snap peas, broccoli, brussels sprouts One orange vegetable cut into 2cm pieces, e.g. pumpkin, sweet potato
Method
- Fry bacon and onion until bacon is a little crispy and onion becomes clear, then remove from pan.
- Add chops and fry lightly in the bacon fat (you may need to add a bit of butter as well). When chops are browned lightly remove from pan.
- Add flour to pan drippings (fat and liquid leftover from frying the chops and bacon). Cook until the flour is just a little brown, do not allow the flour to burn.
- Add stock, stir on medium heat, and gradually bring to the boil, stirring until the sauce starts to thicken a little.
- Add salt and pepper, Worcestershire sauce, and tomato sauce. Stir through until combined.
- Put chops, onion and bacon into a casserole dish, and pour over the sauce from the pan.
- Add the orange vegetable.
- Cover with a lid and cook in a moderate (180oC) oven for 90 minutes.
- Serve with mashed potato* and a green vegetable. Cook the green vegetable separately in the microwave and serve on the side.
*Instead of mashed potato you can peel and cut up 3 large potatoes and place them in the casserole dish with the meat and cook it all together. You will need to double the sauce ingredients if doing this.