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Gravy for Lamb Chops

Gravy for Lamb Chops

Serving size: Serves 4

1 tablespoon olive oil
6 lamb chops
1 large onion (200g), sliced thinly
1 tablespoon plain flour
1/2 teaspoon sugar
Salt and freshly ground pepper
1 tablespoon red wine vinegar
2 cups (500ml) salt-reduced chicken stock or homemade chicken stock
1 tablespoon mint jelly, optional
1 tablespoon Malmsey, optional
Freshly chopped mint, optional

Heat oil in large frying pan. Add chops and sear well on all sides so they are well browned; transfer to a plate and cover to keep warm.

Add onions to same pan and cook, stirring occasionally until lightly browned and softened – about 10 minutes.

Sprinkle flour, sugar, salt and pepper over onions and stir to cook flour and incorporate into onions. Add red wine vinegar and stir until thickened. Gradually add stock and cook stirring until it comes to a boil and thickens. Stir in mint jelly, Malmsey and fresh mint, if using.

Return chops to the pan and simmer until cooked as desired, about 5 minutes.

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