Lamb Chops with Rosemary and Onion Sauce
- 8 lamb chops
- 1 onion, cut into wedges
- For the Sauce
- 1 chopped onion
- 1 tbsp rosemary leaves, chopped
- 25g butter
- 25g flour
- 175ml milk
- 175ml veg stock
- 2 tbsp heavy cream
- 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