Slow Cooked Rosemary & Mint Lamb Chops.... Delicious comfort food!
served with steamed fresh Carrots, Yellow Button Squash and Peas
Make a marinade out of Apple Mint Jelly.. (I have an abundance of my Mum's..Lucky ME!)
freshly chopped rosemary and olive oil. Smother the chops in your marinade and leave for at least a few hours or if you can overnight like I did to really infuse those flavours.
Heat some olive oil in a large dutch oven. Add a sliced onion and saute,
then your lamb chops and brown on each side. Season with Sea Salt and Cracked Pepper.
Add a few tablespoons of plain flour and stir into the juices from the marinade. Cook for a few minutes to cook off the flour.
Add some some water, just enough to cover the chops. No need for stock in the recipe as you get all teh delicious flavours from the meat and the marinade. Cover with the lid and simmer on low heat for a few hours (3 - 4 depending on how many chops you have in the pan) or until the meat is falling off the bone and the sauce is thick. Check every half hour or so and stir. I removed the bones and the fat from the meat before serving so it isn't as messy to each but you don't have to.... that is entirely up to you. I leave that fat on while browning the meat for the extra flavour it gives off while cooking, but you can trim off all the fat before cooking if you wish.
Serve with mash and whatever steamed veges you like :-)