Lamb Chops in red wine, bacon and mushroom sauce
Ingredients
1kg lamb chops
salt
pepper
1/2 cup plain flour
2 tablespoons olive oil
200g diced bacon
2 teaspoons crushed garlic
2 cups red wine
thyme
1 bay leaf
1 cup meat stock
250g button mushrooms
2 cups rice
Method
Roll chops in seasoned flour and set aside.
Gently heat oil in a large electric frypan and sauté bacon.
Remove from pan and brown the chops.
Remove chops from pan and set aside.
Sauté garlic for 1 minute.
Deglaze pan with wine, scaping and stirring well.
Heat wine to bubbling.
Return chops to pan.
Scatter bacon into casserole then add thyme to taste and bay leaf.
Add stock.
Cover and cook for half an hour making sure that the liquid is always bubbling slightly.
Add mushrooms and cook for a further half an hour.
Cook rice to packet instructions.
Serve on a bed of rice.
