Bixley Spring Lamb Recipe


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Butter1 Ounce (25 Gram)
 Lamb chops4 , trimmed of fat
 Onion1 Large, peeled and finely chopped
 Flour1 Ounce (25 Gram)
 Beef stock3⁄4 Pint (450 Milliliter)
 Tomato puree30 Milliliter (2 Tablespoons, 15 Milliliter Each)
 Prepared mustard15 Milliliter (1 Tablespoon)
 Rosemary sprig1
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 648 Calories from Fat 440

% Daily Value*

Total Fat 49 g75.4%

Saturated Fat 3.7 g18.7%

Trans Fat 0 g

Cholesterol 15.2 mg

Sodium 579.8 mg24.2%

Total Carbohydrates 15 g5%

Dietary Fiber 1.9 g7.7%

Sugars 4.2 g

Protein 36 g71.5%

Vitamin A 4.7% Vitamin C 11.3%

Calcium 3.4% Iron 5.7%

*Based on a 2000 Calorie diet


1. Preheat the oven to (200°C/400°F or Gas Mark 6)

2. In a flameproof casserole dish, melt the butter and briskly fry the chops until browned on both sides.
3. Remove from the casserole and keep aside.
4. In the empty casserole add the onion and fry gently until soft.
5. Stir in the flour and cook for 2 minutes, stirring constantly.
6. Return the chops to the casserole, pour in the stock and stir in the remaining ingredients.
7. Cover and cook in a preheated moderately hot oven for 30 minutes until the chops are just tender.
8. Remove the rosemary.

9. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover and wrap the casserole in a freezer bag or foil. Seal, label and freeze.

10. To serve the frozen dish, remove wrappings and thaw at room temperature for 4 hours.
11. Reheat in the covered casserole in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 1 hour or until heated through and serve.
12. Serve the dish with the desired garnish.