Pan-Fried Lamb Chops with Red Onion and Braised Celery

Lamb can often be more expensive to buy... but it can make a welcome midweek meal. I often look for special offers, and get some nice lamb loin chops or cutlets and enjoy them with some red onion, celery and buttery mashed swede. 

Ingredients:

Serves Two
4 (lean) lamb loin chops or cutlets
1 packet celery hearts, cut in half length-ways
25g/1oz butter
150ml/¼pint hot vegetable stock
2 sprigs fresh thyme leaves
Salt
5ml/1tsp black peppercorns, crushed
15ml/1tbsp oil
1 large red onion, peeled and finely sliced

Method:

1.  Place the celery in a shallow pan with the butter, stock and thyme leaves. Bring to the boil, reduce the heat, cover and simmer for 15 minutes or until most of the liquid is absorbed and the celery is tender.

2. Meanwhile place the chops or cutlets on a chopping board and season on both sides with the salt and peppercorns.
3. Heat the oil in a large non-stick frying pan and cook the lamb for 10 minutes, turning once. Add the onion and cook for a further 2-4 minutes.
4. Transfer the lamb and onions to a warm plate, drizzle over any pan juices and serve with the braised celery and buttery mashed swede.

Recipe from here

Don't forget to also prepare your buttery mashed swede ...

... and then enjoy your meal

perhaps with a glass of wine - optional

All the best Jan