Name: Lamb with mushrooms and potatoes
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 (1kg) lamb chump chops, trimmed; plain flour; 2 tablespoon vegetable oil; 4 (285g) bacon rashers, coarsely chopped; 150 gram flat mushrooms, quartered; 150 gram button mushrooms; 1 clove garlic, crushed; 1 cup (250ml) beef stock; 1 tablespoon red wine vinegar; 12 (480g) chat potatoes; 2 tablespoon coarsely chopped fresh parsley

Ingredients

8 (1kg) lamb chump chops, trimmed

plain flour

2 tablespoon vegetable oil

4 (285g) bacon rashers, coarsely chopped

150 gram flat mushrooms, quartered

150 gram button mushrooms

1 clove garlic, crushed

1 cup (250ml) beef stock

1 tablespoon red wine vinegar

12 (480g) chat potatoes

2 tablespoon coarsely chopped fresh parsley

Method

1.Toss chops in flour; shake away excess. Heat half of the oil in a 3 litre flameproof casserole dish. In batches, cook chops until browned. Remove from dish.

2.Heat remaining oil in dish. Stir bacon, mushrooms and garlic over heat for 5 minutes.

3.Preheat oven to 180°C.

4.Return chops to dish. Add stock, vinegar and potatoes; bring to a boil. Cook in oven about 45 minutes or until chops are tender.

5.Serve sprinkled with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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