Name Lamb chops in espagnole sauce _ menus for two

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LAMB-CHOPS-IN-ESPAGNOLESAUCPREPARATION TIME: 15 minutes
COOKING TIME: about 26 minutes
MICROWAVE SETTING: Maximum (Full); then Medium Low (35%)

4 x 75 g (3 oz) lamb chops,
2.5 cm (1 inch) thick            
25 g (1 oz) butter

1  small onion, finely
chopped
2 rashers back bacon, rinds
removed and chopped
25 g (1 oz) flour

300ml (1/2 pint) hot strong
beef stock
1/4 teaspoon powdered bay
leaf                                       
2 parsley sprigs                   
5 thyme sprigs

1/4 teaspoon freshly ground
black pepper
salt


1.Trim the chops and arrange in a shallow dish, placing the thick part of the chop towards the outside of the dish. Cook on Maximum (Full) for 2 minutes, then turn the dish and cook for a further 2 minutes. Cover and set aside.
2.  Putthe butter in a 1.2 litre (2 pint) bowl, add the onion and cook for 3 minutes. Stir in the bacon and cook for a further 2 minutes or until the onion is brown.
3. Stir in the flour and cook until brown, about 2 minutes.
4. Add the stock, bay leaf, parsley, 1 thyme sprig and pepper. Stirthoroughly, then three-quarters coverwith clingfilm and cook for 3 minutes. Stir. Cook for a further 2 minutes, then add the juice from the chops.
5. Puree the sauce. Add salt to taste and reheat in the cooking bowl for 1 minute, then strain on to the chops.
6. Reduce the setting and cook, uncovered, on Medium (.Low (35%) for 5 minutes. Turn the dish, then cook for a
further 5 minutes. Garnish with the remaining thyme.

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