Lamb Chops With Mushrooms Recipe
Ingredients
| 2 lamb chops | ||
| Seasoned flour | ||
| Onion | 1 Small, sliced | |
| Mushrooms | 4 Ounce, trimmed | |
| 1 8-oz. tin tomatoes | ||
| 2-3 tablespoons stock OR water plus stock cube | ||
| 1 small packet frozen peas, thawed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Cut the chop and roll them in seasoned flour.
2. Preheat the oven at 355°F.
MAKING
3. Take a casserole dish and place the chop in it. Add onions and mushrooms on the top.
4. Add the tomatoes, stock liquid from the tin, and season properly.
5. Cover the casserole dish and place in the centre of a preheated oven for 1 hour.
6. After that, pour the peas and cover the lid. Cook again for 10 minutes.
SERVING
7. Serve the cooked chops hot with sauce and chipped potatoes.
1. Cut the chop and roll them in seasoned flour.
2. Preheat the oven at 355°F.
MAKING
3. Take a casserole dish and place the chop in it. Add onions and mushrooms on the top.
4. Add the tomatoes, stock liquid from the tin, and season properly.
5. Cover the casserole dish and place in the centre of a preheated oven for 1 hour.
6. After that, pour the peas and cover the lid. Cook again for 10 minutes.
SERVING
7. Serve the cooked chops hot with sauce and chipped potatoes.
Chef
