By Dinah Crowe
Featured on episode 13 of Adelady.
8 forequarter lamb chops
1/2 C plain flour
2T Greek seasoning
1 bulb garlic
few sprigs of lemon thyme
Juice of 1 lemon & 1 piece lemon peel (no pith)
1L chicken stock
1 x 400g tin peeled tomatoes
4 large potatoes, peeled and quartered
250g green beans, trimmed
Firstly place flour and seasoning in a bowl then coat each forequarter chop evenly. In a heavy oven-proof casserole dish place some olive oil and heat on the stove top. Brown your forequarter chops a few at a time and take out and set aside. Once all your chops are browned, pour in all of your stock and de-glaze the bottom of your pan. Place your chops back in firstly, then potatoes, green beans, garlic bulb which has been cut in half horizontally, thyme sprigs, lemon juice and rind and tin of tomatoes. Place lid on your dish and put in a 150 degree oven for 2 hours.
Serve with quinoa, pine nut and preserved lemon.. YUM!