Lamb Chops with Rosemary and Onion Sauce

Season the lamb chops and place in a roasting tin with the onion wedges tucked around them. Cook at 200C for 30 mins for medium-rare, then remove and leave to rest for 10 mins.
Meanwhile, make the sauce by melting the butter in a small saucepan and cook the onion for 5 mins. Add the chopped rosemary, cook on low for 15 mins, then stir in the flour until smooth. Gradually add the milk followed by the stock - little by little - stirring as you go to make a thick sauce. Season well, then blitz half the sauce with a hand blender until smooth, before mixing back into the other half along with the cream. Season to taste, then serve in a jug alongside the lamb chops and your favourite steamed greens.

45 mins

4 serving

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