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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers. | 2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil. | 3. Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender. | 4. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	12			445.0	0.0	99.0	2.5
baby onion	500	g		445.0	0.0	99.0	2.5
new potato	750			445.0	0.0	99.0	2.5
baby carrot	270	g		94.5	22.248	1.7280000000000002	0.35100000000000003
lemon thyme	3	sprigs		445.0	0.0	99.0	2.5
plain flour	2	tablespoons		445.0	0.0	99.0	2.5
lamb stock	600			445.0	0.0	99.0	2.5
salt black pepper			ground	445.0	0.0	99.0	2.5
parsley			chopped	-	-	-	-
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.