Have worked our way through almost all the random lamb cuts we have in our freezer. Again after a few experiments I have decided that braising is the only way forward for any meat on the bone. Feeling lazy, this is a mostly from packet meal, but as it turned out so well, I thought I'd share.
Ingredients (serves 2)
- olive oil
- 3 lamb chops
- 500ml stock, beef or chicken or vegetable
- Findus Greek veg mix (Kreikkalainen kasvishöystö)
- 1 jar of Gaea Cyprus (tomato and citrus fruits) Sauce - I guess it wouldn't be too hard to make this from scratch
- 1.5dl couscous
Method
- Preheat oven to 175C
- Heat some oil in a pan
- Brown the lamb chops on a high heat for a few minutes
- Submerge lamb chops in the stock in an ovenproof dish (with lid), make sure the chops are covered in liquid. Put foil over the top of the dish and then put the lid on.
- Cook chops in oven for 1.5-2hrs
- Once chops are cooked, put them to one side, cover in foil to rest. Reserve some of the stock to cook the couscous
- Warm the sauce for around 10mins
- Meanwhile, cook the veg according to the instructions (stir-fry for about 5 mins on high heat) and cook the couscous in the stock water according to instructions and serve.
Hyvää Ruokahalua!
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