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1.5 kg lamb neck chops
1/4 cup plain flour
1 tbsp oil
1 cup beef stock
1 cup red wine
2 carrots, sliced
2 onions, cut into wedges
300g swede, cut into chunks
1 small parsnip (300g), cut into chunks
3 celery sticks, sliced
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
Topping:
1 small bread stick
50g butter
2 cloves garlic, crushed
1 tbsp finely chopped fresh parsley |
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Method :
Preheat the
oven to moderate 180C. Coat lamb in flour, shaking off excess. Heat oil;
brown chops in batches. Drain on paper towels. Place into a large, deep
casserole dish. Add stock and wine to the pan, bring to the boil and pour
over chops. Add carrots, onions, swede, parsnip, celery and herbs to the
casserole. Cover and bake for 90 minutes, stirring twice.
To make
topping: Cut the bread stick into thick slices. Combine the butter, garlic
and parsley. Spread bread with garlic butter. Remove the lid from the
casserole and top with the garlic bread. Bake for a further 20-30 minutes
or until bread is golden.
Serves 4-6
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