Tuesday, January 31, 2012
Yesterday morning I told him as he was leaving for work that is what we would be having for tea, his reply "ahhh mmmm" now that is Mr CLI for "I don't want to eat that".
So I put my thinking cap on, what could I do with the chops that was easy but still tasty. Mmmmmm.
As the weather had changed and it was much cooler something cooked in the oven seemed appropriate. Light bulb moment Irish Stew, it is warming, filling and hopefully MR CLI approved.
Did it get the Mr CLI tick of approval, it most certainly did.
A sign of the times instead of recipe books, the ipad in action.
6 large lamb chops = 1.5 kgs , I used BBQ chops, remove the edge fat and cut in half lengthwise, 1/4 cup plain flour. salt and pepper, 1/2 onion chopped, 2 tbsps tomato paste, 2 beef stock cubes, 1 tbsp chopped parsley, 2 tbsps cold water + 3 cups boiling water, 1 kg potatoes peeled and sliced into 1/4" slices. 2 small or 2 medium carrots, peeled and cut into rounds.
For serving 1 tbsp chopped fresh mint
Preheat oven 180.c
In a plastic bag place flour and season with salt & pepper. Place the chops in and shake, to give them a light coating.
You could even place flour on a large plate the dredge each chop. KEEP LEFTOVER FLOUR, you will need this to add to the sauce.
Layer 1/3 potato. 1/3 carrot, 1/3 onion 1/2 the chops, repeat once more, for final layer place the potatoes last. Season with salt and pepper on each layer.
Sprinkle with parsley.
In a large jug whisk together leftover flour, cold water and tomato paste. Add stock cubes and boiling water. whisk together, then pour over stew.
Place on lid and cook for 2 - 3 hours, depending on your oven. For the last half hour remove lid this will crisp up top layer of potatoes and reduce the sauce.
Serve sprinkled with some chopped mint.