Recipe Using Lamb Forequarter Chops
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As a well exercised part of the lamb the forequarter rack contains plenty of connective tissue so is best suited to moist slower cooking methods.
Recipe using lamb forequarter chops. Loin chops forequarter chops 4 minutes each side or until internal temp is 62 c 145 f for medium rare note 4 other doneness cutlets thin leg steaks 3 minutes on the first side then 2 minutes on the second side. Discard any fat in the frying pan then pour the cup of water in and scrape it around to remove any brown bits and add to the casserole. Preheat oven to 180 c.
Rest remove lamb from skillet and place on a plater. 420g can cannelli beans drained. Pepper for seasoning.
6 lamb forequarter chops or blade steak equivalent 2 brown onions sliced 3 4 tomatoes thick sliced 2 cloves garlic crushed 1 2 chillies finely chopped optional 1 3 cup tomato sauce 1 3 cup worcestershire sauce 1 4 cup brown vinegar 1 heaped tblspn brown sugar 2 dessert spoons beef stock powder 1 cup water 1 tblspn cornflour. 200g potatoes cut into chunks. 1 1 2 cups beef stock.
Add the tomato base pasta sauce stock and water and stir. 1 red capsicum sliced. 1 clove garlic crushed.
Cover and cook on high for 4 6 hrs or on low for 6 8 hrs until meat is very tender. Let s put it altogether. Using same pan add onion garlic and carrot and lightly fry until onions are clear.
1 4 cup chopped parsley. Salt for seasoning. Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
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