4 thick lamb neck chops
gluten Free plain flour, for dredging
good glug fruity olive oil
2 sticks celery cut into dice
2 carrots, diced
2-3 large parsnips, peeled and cut into sixths
1 tsp garlic Oil -
salt and freshly ground black pepper
6-8 fresh rosemary sprigs
1 tbsp chopped chives
6-8 small potatoes, cut in half
50g lactose free butter, melted
Preheat the oven to 170C/350F/Gas 4.Lightly dredge the lamb chops in the gluten free flour.
Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides.
Remove the lamb from the pan and set aside. Add the celery, carrots, parsnips and garlic oil to the same pan and cook for 2-3 minutes.
Season well with salt and freshly ground black pepper and add the rosemary.
Return the lamb chops to the pan, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents.
Slice the potatoes and place around the top of the pan, as neatly as you wish. Brush them with lactose free butter.
Cut out a circle of greaseproof paper the same size and shape as the inside of the pan.
Place the paper circle over the lamb, potatoes and vegetables, then cover the pan with the lid.
Cook in the preheated oven for an hour or so, until the meat is tender, and the potatoes are cooked.
Remove the paper and finish cooking until the top is golden brown. Serve when ready.
Recipe adapted from: Good Food