Name: Lamb chops with rosemary scones
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 4
Ingredients: 4 lamb chops, trimmed; 2 tablespoon seasoned plain flour; 1 tablespoon olive oil; 2 onions, halved and sliced; 1 cup (250ml) beef stock; 2 carrots, peeled and sliced; Rosemary scones; 30 gram butter, chopped; 1 1/2 cup (225g) self-raising flour; 2 teaspoon chopped rosemary; 1/2 cup (125ml) milk

Lamb chops with rosemary scones

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Serves 4

Prep

35M

Cook

1H 30M

Total

2H 5M

Ingredients

4 lamb chops, trimmed

2 tablespoon seasoned plain flour

1 tablespoon olive oil

2 onions, halved and sliced

1 cup (250ml) beef stock

2 carrots, peeled and sliced

Rosemary scones

30 gram butter, chopped

1 1/2 cup (225g) self-raising flour

2 teaspoon chopped rosemary

1/2 cup (125ml) milk

Method

1.Preheat oven to 180°C.

2.Dust chops in seasoned flour, shaking off excess. Heat oil in a large flameproof casserole dish on medium. Brown chops on both sides. Remove.

3.Saute onions in same pan for 5 minutes, until soft. Gradually add stock, stirring to combine.

4.Return chops to dish with carrots. Cover and bring to boil. Transfer to oven. Bake for 1 hour.

5.To make scones; rub butter into flour with fingertips, until combined. Add rosemary and milk, mixing to a soft dough with a butter knife.

6.Gather dough and knead gently. Divide into 12 balls. Uncover casserole after 1 hour cooking and top with balls. Bake, uncovered, for 20 minutes, until scones have risen and are golden.

For a tender result, scone dough should be kneaded for 1-2 minutes.
Note

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