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 Fried lamb chops in cream sauce with onions. Known as a specialty of Shropshire only from J.Salmon  Original Receipt from J.Salmon ‘Favourite Shropshire Recipes‘LAMB IN CREAM SAUCE A country house recipe for lamb chops served in a herb-flavoured cream sauce. 4 large lamb chops, wiped and trimmed 1 oz. butter 2 onions, peeled and sliced 2 tablespoons flour 8 fl. oz. lamb stock 4 fl. oz. single cream Salt and black pepper 1 dessertspoon fresh chopped herbs – parsley, thyme, rosemary, etc. Parsley sprigs to garnish Dust the chops with a little seasoned flour and fry in the butter on both sides to seal. Remove with a slotted spoon and keep warm. Fry the onion in the remaining fat until lightly golden, then stir in the flour. Add the stock, a little at a time, stirring between each addition, and bring to the boil. Reduce the heat and stir in the cream, seasoning and herbs. Add the chops, cover and simmer for 25-30 minutes. Serve garnished with parsley sprigs and accompanied by creamed potatoes, peas and carrots. Serves 4.  |
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