Oven-baked Lamb Chops with Onion and Rosemary Sauce
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans.
|8 lamb loin chops|
|1 small onion, peeled and chopped|
|salt and freshly milled black pepper|
|For the sauce:|
|1 large onion, peeled and chopped small|
|1 rounded tablespoon rosemary leaves|
|1 oz (25 g) butter|
|1 oz (25 g) plain flour|
|6 fl oz (175 ml) milk|
|6 fl oz (175 ml) vegetable stock|
|2 tablespoons cream, whipping or double|
|salt and freshly milled black pepper|
|sprigs of watercress|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Sainsbury’s Magazine (Dairy Collection).
First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.
Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.
Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.
Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.
Serve the chops with a garnish of watercress and the sauce poured over.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
These tasty succulent lamb chops make the perfect midweek supper - full of flavour and hardly any washing up! Combine them with seasonal wintry root veg for a real treat.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
Lovely lamb kebabs are reminiscent of the sort of food cooked all over the Mediterranean so if the sun's shining, dust off that barbecue and get cooking!
This wonderful recipe combines the flavour of roast lamb with rosemary and mint - traditional herbs for lamb - plus redcurrants. A truly special way to serve up Sunday lunch...
A great midweek supper or weekend treat, this recipe simply involves throwing lamb chops, garlic, herbs and potatoes into a baking tin and roasting. What could be easier?
This is delightfully simple as everything goes into one pot, no accompaniments are needed, and it provides a complete menu for two people. It is also very good with flageolet or borlotti beans.
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
This great Sunday lunch recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or bangers and mash.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
Most Popular recipes
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
27 Jul 2014 18:14
Chicken with 30 cloves of garlic
29 Jul 2014 07:12
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
29 Jul 2014 04:15
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37