Lamb with parsley sauce

Lamb with parsley sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Simple, old-fashioned and very good. Neck chops are beautifully sweet.

Ingredients

Quantity Ingredient
1.5kg lamb neck chops
1 teaspoon salt
500ml water
freshly ground black pepper
1 1/2 tablespoons plain flour
45g parsley, chopped
1-2 teaspoons lemon juice

Method

  1. Place chops in a saucepan with salt and water. Bring to the boil, cover and simmer gently for 1 hour or until tender. Lift chops onto a heated serving dish, season with salt and pepper and keep hot.
  2. Blend flour with a little cold water and stir into cooking liquid. Bring to the boil, stirring constantly, and simmer for a few minutes. Add parsley and lemon juice to taste and spoon over chops. Serve with boiled potatoes and carrots.
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