Lamb Chump Chops with a Thyme Gravy

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Lamb Chump Chops on a bed of Garlic Mash with Swiss Chard and a Thyme Gravy

Good comforting stuff for a December dinner

four lamb chump chops  Picture  

good sized handful of fresh thyme

glass of good red wine

½ litre veal stock  Recipe   or other meat stock

two teaspoonfuls of cornflour

olive oil

salt and fresh pepper

three or four swiss chard leaves per serving

floury potatoes like King Edwards

two tablespoonfuls of butter


six or seven cloves of garlic

  1. Prepare vegetables by peeling the potatoes and removing stems from the Swiss Chard and discarding, and tearing the chard leaves into pieces. Remove the thyme leaves from the stalks and lightly chop  Picture  . Trim the chops of any excess fat and salt and pepper on both sides.
  2. Make the mash potato by boiling the potatoes, draining, adding the butter, mashing, adding some milk and beating with a fork to the texture you like. Peel and crush the garlic, stir into the potatoes and season the mash to taste with salt.
  3. Meanwhile steam the Swiss Chard for about four minutes and take off the heat so that it does not cook any more.
  4. Put a thick bottomed frying pan over a high heat for a few minutes, add a bare tablespoonful of olive oil and sear the chops for a couple of minutes each side so that they brown. Lower the heat, add a futher tablespoonful of oil and cook for a further three minutes or so per side, put aside in a separate pan and keep warm  Picture  .
  5. Add the chopped thyme to the chop pan and stir around. Add a couple of teaspoonfuls of cornflour and stir in. Add a glass of red wine and simmer over a medium heat until reduced by half, then stir in the veal stock and season to taste with salt and pepper.
  6. Meanwhile finish the Swiss Chard in a couple of tablespoonfuls of olive oil stirring until covered and hot  Picture  .
  7. Put a base of garlic mash on the serving plates, add the chops, pour over some Thyme Gravy and serve with the Swiss Chard  Zoom  .
Serves: Four

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Categories: clamb cmain cmeat Recipe Id: r1810