Lamb chops with leeks

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Old 25-Sep-2011
Lamb chops with leeks

Preparation time: 10 mins
Cooking time: 1 hour
(serves 4)

  • 6 thick-cut lamb chops
  • sea salt and black pepper, to taste
  • 70g flour
  • 1/4 cup olive oil
  • 60g butter
  • zest and juice of 2 lemons
  • 8 small leeks, washed and sliced
  • 1 cup non-alcoholic white wine
  • 600g baby potatoes, halved
  • 2 cups lamb stock
  • a few sprigs of fresh lemon thyme
  • 2 bay leaves
1. Season lamb chops well with salt and pepper and coat in flour. Shake off excess flour. Heat olive oil in a pan and brown chops on all sides. Remove and set aside. Wipe the pan if any flour has burnt and stuck to the base.
2. Add butter to pan and allow to melt, then add lemon zest only and leeks and sauté until soft and golden. Deglaze the pan by adding 1/2 cup non-alcoholic white wine. Then add lemon juice and simmer for 1 min. Return chops to pan, add potatoes, remaining non-alcoholic wine, lamb stock, lemon thyme and bay leaves. Simmer, partially covered, for 45 mins. Serve sprinkled with fresh lemon thyme

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