Lamb chops with leeks
Preparation time: 10 mins
Cooking time: 1 hour
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