Lamb Quarter Chops Recipe
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Mix all of the ingredients together in a small jug or bowl.
Lamb quarter chops recipe. Gently fry chops until sealed and put in slow cooker. Using paper towels pat dry chops and discard any shards or bone fragments. It must be large enough to contain the chops in a single layer step 3 dust the chops with flour and lay over the onions then the potatoes over the top.
After 30 minutes remove the foil and baste the potatoes and lamb chops with the sauce. Arrange lamb chops in a large baking dish or on a large plate and pour the marinade all over the lamb rubbing it into the meat. Combine the oregano thyme garlic powder salt and pepper.
Then lay the lamb chops on top of the onion and cover with the sliced potatoes. 6 lamb forequater chops 3 spring onions cut or one onion diced finely 1 2 butternut pumpkin peeled and cubed 2 carrots peeled and chopped into 2cm pieces 6 mushrooms sliced 2 tsp minced garlic 1 400gm can tomato puree chicken stock enough to fill the empty tomato puree can salt and pepper fresh rosemary feta to serve. Heat remaining oil and add onion capsicum and garlic to pot.
Season chops with salt and pepper and coat lightly in flour. Rub over the lamb chops. Cover the dish with foil pinching tightly in corners and back in preheated over for 30 minutes.
Step 1 preheat the oven to 180 c 160 c fan forced. Add chops a few at a time and cook until well browned. Carefully pour the sauce mix you prepared earlier over the dish spooning if you must to allow for an even coating.
If you double the recipe remember that the sauce will take longer to reduce. Arrange the onion on the bottom of the baking dish. Remove all chops from pot.
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