Simple lamb neck chops with mashed potatoes and creamed spinach
This simple dish enjoys company. If you make only one stew this year, it should be this one. It's ideal for the enthusiastic cook who likes bold flavours. I won't give a recipe for mashed potatoes, as I assume you know how to make them.
|70 g||Unsalted butter|
|8||Lamb neck chops, choose thick ones|
|1 cup||White wine|
|1 Ltr||Chicken stock|
|1 can||Whole peeled tomatoes|
|3 cloves||Garlic, crushed|
|3 sprigs||Fresh thyme|
|2 Tbsp||Fresh parsley|
|1 to taste||Salt and freshly ground black pepper|
- Preheat the oven to 180C. In an ovenproof frying pan, heat the butter until foaming, then add the chops, turning to ensure they are sealed on all sides. Sprinkle the chops with the sugar. This will caramelise the meat to a deep brown. Remove the chops from the pan and put to one side.
- Chop the carrot and onions into 2cm chunks, then add to the pan. Cook for 4 minutes, then add the flour and cook until golden brown - about 2 minutes. Add the wine, stock, tomatoes, garlic, thyme and bay leaves. Bring to the boil, then tuck the chops into the pan.
- Place a piece of greaseproof paper over the top, then cover with an ovenproof lid. Transfer the pan to the oven, then cook for 2 hours.
- Remove the lid, then transfer the chops to a container to keep warm. Skim the fat off the liquid, then reduce it to a saucelike consistency over a medium heat on top of the stove. Strain off the vegetables and discard.
- Season the sauce with salt and pepper, then add the parsley. Place the chops in a serving dish, then pour the sauce over the top.
- Serve with bowls of mashed potato and creamed spinach.
- Heat the oil in a frying pan, then add the garlic and fry until fragrant, but without colour - about 2 minutes.
- Add the spinach, then cook until it wilts. Drain in a colander.
- Add the lemon juice, butter and crème fraîche to the pan, then bring it to a simmer.
- Once the butter melts, add the spinach and heat through.
- Season with salt and pepper.