In today's dish I am using a cheaper cut of meat. I find in most cheaper cuts the best way to retain flavour and tenderise is to braise or to put into casseroles. I am using gigot lamb chops in a French style dish flavoured with Rosemary and a hint of garlic, add more garlic if you want to increase the flavour. I find that stews and casseroles seems to taste better when they are prepared the day before and re heated properly. The more inexpensive cuts are obviously cheaper to buy but take longer to cook.
Ingredients;
4x 120g Gigot or Shoulder Lamb Chops
800g Peeled Potatoes
2 Medium sized onions thinly sliced onions
2 Cloves of garlic
2 Sprigs of fresh rosemary
400Ml Chicken stock(using cube)
Pepper / Rock sea salt
Method;
Slice the potatoes with a knife or slicer
Wash off very well to remove starch
Season the chops with pepper and rub the garlic into them
Fry on a hot pan to seal, about 1 min on each side
Remove from pan and put aside
Lightly fry off the sliced onions on the same pan
Spread half the sliced potatoes onto a oven dish
Place the sealed chops on top of the potatoes
Sprinkle some chopped rosemary onto the chops
Spread the onions over the chops
Arrange the remaining potatoes over the onions
Pour the chicken stock onto the dish
Sprinkle some rock salt on top of the potatoes
Place into a preheated oven 175c with a sprig of rosemary
Cook for 90mins
If the potatoes become brown before 90mins cover dish with
tinfoil
Serve with a green veg of your choice
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