Lamb neck chops with mushrooms, parsley and mustard mash
- Preheat the oven to 160C. Heat a little olive oil in a frying pan over a high heat, then carefully add the chops and cook until coloured on all sides, seasoning liberally with salt and black pepper. Cook the chops in small batches so as to not overcrowd the pan, adding a little extra oil each time if required. Slice the onions.
- Once all the chops are done, toss the onion and bay leaves into the pan and cook over a medium heat until the onion is soft and light golden. Transfer the onion and chops to a deep casserole dish that can be used on the stove top, then pour over the wine and stock and bring to a simmer on the stove.
- While waiting for the stock to simmer, wash the mushrooms and add to the hot liquid with the bouquet garni. Cover with a piece of buttered greaseproof paper, then a lid, and bake for 2 hours.
- Remove the lid and carefully transfer the chops to a warm dish. Pour off any fat from the cooking liquid and discard.
- Bring the remaining liquid to the boil on the stove, then stir in the mustard. Reduce to a sauce consistency - this should take 5-10 minutes - then taste for salt and pepper. Pour the sauce over the chops and sprinkle with the parsley.