CHUMP CHOPS CASSEROLE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Steps:

• Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Prepare the stuffing, heat half the butter in a large non-stick pan and cook the onion and mushrooms. Transfer to a large bowl and stir in the remaining ingredients. To make the braising sauce, heat the oil in the same frying pan, add the flour and cook for 1-2 minutes. Gradually add the stock, tomatoes, Tabasco (if used) and wine. Bring to the boil, reduce the heat, season and simmer for 5 minutes. Add the parsley, cover and set aside. Season the hearts and spoon the stuffing mixture into the cavity of each. Wrap with the bacon and secure with butcher's string. Heat the remaining butter in the same frying pan and brown the hearts on both sides. Transfer to a roasting dish. Pour over the sauce, cover and cook for 2 hours, or until the hearts are tender. Remove the butcher's string, slice and serve with creamy mash and seasonal vegetables.