Friday, 27 February 2009

Oven Baked Lamb Chops

Britsh sheep have an ability to thrive on fairly marginal land. They are therefore much less likely to be subjected to intensive farming. Lamb is a distinctive and flavoursome meat. There are some regional variations in taste and flavour which is the result of different breads and the variable quality and character of the grazing land.

Just the other day I bought some lamb chops from my local butcher. I was assured by him that these sheep were locally reared and had spent their days running about on a Dorset hillside. Once I got them home I had to decide how to cook and serve them. Normally I just grill them but I fancied something a bit different. I spent a good couple of hours flicking through my cookery books and in the end I decided to oven bake them.

I hadn't cooked lamb chops like this before but they were truly delicious and I will definately be doing them this way again. I made an onion and rosemary sauce to go with them and served my lamb with some buttery new potatoes and steamed vegetables. It was so easy to just pop the chops in the oven. While they were baking I made the sauce and cooked the potatoes and vegetables.



This recipe serves 2.

4 lamb chops (or more if you fancy it)
1 small onion peeled and chopped
salt and freshly ground black pepper

Preheat the oven to Gas Mark 6, 200C.
Firstly place the lamb chops in a shallow roasting tin and pop the chopped onion around them. Season with salt and paper and then place on a high shelf in the oven to bake. I like my lamb a little pink so cooked them for about 30 minutes. If you like yours more well done then increase the cooking time.

While the lamb chops are baking you can whip up the sauce easily. For that you will need:

1 small onion peeled and finely chopped
1 rounded teaspoon of rosemary leaves
15g butter
15g plain flour
85ml milk
85ml vegetable stock
1 tablespoon double cream
salt and freshly ground black pepper

Melt the butter and sweat the onions over a gentle heat for five minutes. Meanwhile bruise the rosemary leaves in a pestle and mortar to release their oil and then chop them finely. Add them to the onion and cook gently uncovered for about 15 minutes. Now using a wooden spoon stir in the flour until smooth. Gradually stir in the milk followed by the stock and stir vigorously with a balloon whisk. Season with salt and pepper and then simmer for 2 minutes. Then remove from the heat and liquidise in the pan with a stick blender. If you don't have one then pour the sauce into a conventional blender and liquidise. Then stir in the cream.

Once cooked remove the chops from the oven. The onion will have roasted and caramelised too which is lovely so dish these up along with the chops. Serve the chops with with the sauce poured over and enjoy.

22 comments:

Rhyleysgranny said...

I love lamb. Those sound delicious. The sauce looks really good too

♥Rosie♥ said...

Those lamb chops look delicious with a scrummy sauce to serve!

Rosie x

Coby said...

Great to see lamb chops with their 'tails' still attached! I love the sound of this - loin chops are one of my most favourite foods:D I haven't ever had the pleasure of selecting a particular breed or location of lamb (other than 'Victorian';) That's just making your meal that bit more special:D

Anonymous said...

This is Delia Smiths recipe!! down to pretty much the exact wording and ingredients

Anonymous said...

'anonymous' isn't wrong!

It would have been polite to acknowledge the author (Delia).

englandkath said...
This comment has been removed by the author.
Anonymous said...

I agree this is Delia Smith's recipe - you should have given a credit and not pinch others work

luisain spain said...

You saved my life! Lamb is my favourite meat, but I live on my own and hate spending time cooking and then cleaning up the kitchen. This way I put the lamb chop in the oven with sliced onion (and garlic), set the timer, put green vegetables on to steam 5 minutes before the end, and eat with redcurrant jelly. Don't need a sauce! Luisa in Spain

javieth said...

when i bought my house throught costa rica homes for sale i wanted a great kitchen with a big space to put a big oven. Now i can baking every kind of cakes in there.

katty said...

Oh, i love to cook lamb specially when my boyfriend visit me, i like when i see him very happy. In fact i am trying to get some recipes because i want to cook varieties. i think this blog is perfect because show many new ideas and is sure i will prove it. this blog is wonderful.

buy viagra

Anonymous said...

Man, Delia's gonna be pissed about this!!! :)

Anonymous said...

A great recipe, but here's the original :
http://www.deliaonline.com/recipes/main-ingredient/lamb/oven-baked-lamb-chops-with-onion-and-rosemary-sauce.html

Anonymous said...

Delia gonna fuck you up.

Anonymous said...

wow, I tried your suggestion to add salt and paper and it worked out great! to think, all these years I'd been using pepper -- never again

Silverlake said...

Yes, this is plagiarism. Definitely Delia's recipe.

Silverlake said...

Yes, 100% Delia's recipe!

Anonymous Coward said...

Yes it's Delia's recipe, and yes it should have been acknowledged. Teresa did not claim it to be her own though (so not plagiarism), she said she had been going through recipe books.

An honest mistake probably, and certainly not worth the nastiness that's been thrown around.

I'm sure Teresa will not make the mistake again.

Anonymous said...

I agree no need for nastiness, but Teresa made it sound like she was looking for inspiration from the cookery books and decided to make her own version of a recipe she saw. This however is Delia's recipe to a T, albeit the quantity is halved. I think it's great to share recipes that you've found work, but it is polite and you are also observing copyright laws to acknowledge the original author.

Delia Smith's Tonsils said...

The only difference is that Teresa prefers it pink versus Delia's well done - then adjusts the cooking time.

Haha, plagiarism at it's best!!

Anonymous said...

to all those moaning about stealing delias recipe, not once did teresa claim it was her recipe and i know for certain that people were eating lamb this exact same way far before delia learned to cook too, so why arnt you complaining delia stole the recipe from someone else that stole it and so on? grow up, cooking is about sharing

Anonymous said...

''to all those moaning about stealing delias recipe, not once did teresa claim it was her recipe'' And not once did she mention it was Delia's recipie either! Sorry Teresa is a thief in my book

Anonymous said...

PLAGURISM...... STEALING.....BLAH BLAH BLAH......
You lifeless boring wankers.