View Full Version : tangy chops

14-02-2006, 03:26 PM
30ml(2tbsp)veg oil
4 lamb chops
salt and pepper
finely grated rind and juice of 1 lemon
30ml(2tbsp)chopped parsley
15ml(1tbsp)chopped mint
150ml(1/4 pint) beef stock or chicken stock.

Heat the oil in a sauce pan or frying pan, add the chops and fry until browned on both sides. Lower the heat and season the chops with salt and pepper to taste.
Mix the remaining ingredients together. Spoon this mixture over the chops and pour in the stock. Cover the pan tightly and simmer gently for 30 minutes or until the meat is tender. Serve hot on a dish. with the juices poured over.