French Braised Chump Chop


  • 8 mutton or lamb chops (2 each for 4 peopleppl)
  • 2 onions
  • 2 large potatoes (plus 1 extra if needed)
  • 1 lemon plus salt and black pepper approx.
  • 1/2 a pint of water 1 lamb stock cube
  • 1 bay leaf or a sprig of mint

Serves 4


1. Trim the excess fat off the chops and place on a tray. Cut lemon in half and squeeze the juice over the chops. Season with salt and pepper, and leave to marinate.

2. Peel onions and slice into roundels. Likewise, peel and wash potatoes and cut into roundels and 1/8th in thickness.

3. Use half the onion and spread out over the bottom of the casserole dish, likewise cover the onion in potato. Add bay leaf or sprig of mint then place four of the chops on top of the vegetables.

4. Repeat as in step number 3, but keep back some potato. Place the remaining chops on the vegeatables.

5. Bring to the boil and add the stock cubes. (At this stage you can thicken the juice with either arrowroot or corn flour: personally I prefer notto, but it’s down to your preference). Pour the stock into the dish until it just covers the top layer of chops. Cover the remaining cho ps with the remaining potatoes. You might find you need to peel a third potato.

6. Cover dish with foil and place into a preheated oven on the middle shelf and cook at 200 degrees centigradefor about two hours. Remove from oven and remove foil. Check stock level and if need be top up. Place dish back into the oven on the top shelf and cook until potatoes are golden brown on top. I like this warm wintry dish served with purple sprouting broccoli, but other vegetables of your choice will do. Enjoy!

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