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Lamb in Cream


Fried lamb chops in cream sauce with onions. Known as a specialty of Shropshire only from J.Salmon

Original Receipt from J.Salmon 'Favourite Shropshire Recipes'

A country house recipe for lamb chops served in a herb-flavoured cream sauce.

4 large lamb chops, wiped and trimmed
1 oz. butter 2 onions, peeled and sliced
2 tablespoons flour
8 fl. oz. lamb stock
4 fl. oz. single cream
Salt and black pepper
1 dessertspoon fresh chopped herbs - parsley, thyme, rosemary, etc.
Parsley sprigs to garnish

Dust the chops with a little seasoned flour and fry in the butter on both sides to seal. Remove with a slotted spoon and keep warm. Fry the onion in the remaining fat until lightly golden, then stir in the flour. Add the stock, a little at a time, stirring between each addition, and bring to the boil. Reduce the heat and stir in the cream, seasoning and herbs. Add the chops, cover and simmer for 25-30 minutes. Serve garnished with parsley sprigs and accompanied by creamed potatoes, peas and carrots. Serves 4.

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