Directions:
- Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.
- Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.
- Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
- Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.32 Kcal (1031 kJ) | ||
| Calories from fat | 95.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Sodium | 9876.74mg | 412% | |
| Potassium | 655.68mg | 14% | |
| Total Carbs | 39.21g | 13% | |
| Sugars | 10.58g | 42% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.9mg | 11% | |
| Calcium | 80.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 68.75 Kcal (288 kJ) | ||
| Calories from fat | 26.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 16% | |
|---|---|---|---|
| Sodium | 2756.81mg | 412% | |
| Potassium | 183.02mg | 14% | |
| Total Carbs | 10.94g | 13% | |
| Sugars | 2.95g | 42% | |
| Dietary Fiber | 1.99g | 28% | |
| Protein | 1.17g | 8% | |
| Vitamin C | 2.7mg | 16% | |
| Vitamin A | 0.5mg | 57% | |
| Iron | 0.5mg | 11% | |
| Calcium | 22.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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