Stewed Lamb Chops

This is a recipe from Margaret's grandmother's cookbook. Lamb chops were a great resource to the early settlers in Australia.

• 4 lamb forequarter chops
• Salt and pepper to taste
• Dripping for frying, or oil
• 1 onion, chopped
• 2 cups plain breadcrumbs
• 1 teaspoon dried thyme

METHOD

Generously sprinkle chops with salt and pepper.

Heat a very small amount of dripping or oil in a deep pan. When oil is smoking add chops, and quickly brown on both sides.

Add chopped onion and almost cover chops with water. Simmer for about half an hour. Just before serving, lift chops from pan, and add breadcrumbs and thyme to remaining liquid to form a sauce.

Serve with potato dumplings and tomato sauce.

Serves: 4

Contributor: Margaret Walker

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