Steps
- 1
Spray olive oil In a large frypan and sear the chops both sides.
- 2
Add button mushrooms whole to the frypan with chops
- 3
Fry them both for 5 minutes, turn the chops over for a further 5 minutes
- 4
Add salt & pepper, sprinkle over and turn very low and simmer.
- 5
Add the lamb stock cube to the boiling water stir and dissolve in a jug, add the fresh rosemary and stir.
- 6
Add the lemon pepper and mix into the stock and stir.
- 7
Pour the stock over the chops and heat up.
- 8
When they have come to boil, add to a oven dish and cover with foil and cook in oven on 175°C / gas 6 for 20 minutes
- 9
Add the lamb to a serving dish, serve with new boiled potatoes and veg
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