Recipe Lamb Neck Chops

Coat each piece of meat with flour place into the pan to sear lightly brown in batches. Remove the 3 chops from the pan and seperate the meat from the bones. In a 6 quart dutch oven heat the oil and butter over medium high heat.

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2 tablespoons tomato paste.

Recipe lamb neck chops. Sprinkle the neck chops with a dash of salt and coat the sides with flour. 2 cups beef or vegetable stock. 1 medium red onion sliced thinly.

Season the lamb with salt and pepper. Preheat the oven to 350. Take meat out from the pan leave it aside.

Return the meat the pan and stir through. Heat a dash of oil in a large frying pan or use a casserole dish that can be used on the stove top and brown lamb neck chops on both sides. Add carrot and potatoes.

Preheat oven to 150 c. Add onion and carrots cook for 3 to 4 minutes then garlic for 1 minute. 2 sprigs fresh thyme or 1 teaspoon dried.

Sear turning as needed until golden. Add them to a hot skillet on medium high heat for 5 10 minutes until evenly browned on all sides. Heat over medium high heat and sear lamb for 2 to 3 minutes each side in batches or until browned.

1 2 cup dry red wine. 1 4 cup loosely packed fresh basil leaves or 1 tablespoon dried. Heat oil in a large saucepan over medium to medium high heat.

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