Lamb Chop Casserole with Redcurrant Sauce



  • 4 lamb chops
  • 1 onion, peeled and chopped
  • ½ leek, sliced and chopped
  • 1 stick celery, chopped
  • 4 small new potatoes, washed
  • 8 small carrots, topped and tailed and washed
  • 568ml (1 pint) chicken stock
  • Salt and pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 tablespoon Roots & Wings Organic Redcurrant Sauce with Port



Preheat the oven to 180C/365F/Gas 4.
Place half the chopped onions in the bottom of the casserole, top with the leeks and celery. Put the lamb chops on top and then add the rest of the ingredients. Season. Put the lid onto the casserole and put into the oven for about an hour.
After an hour check that the chops are cooked. If they are remove from the casserole and keep warm. Reduce the sauce slightly if needed and then spoon the casserole over the chops and serve with a green vegetable or two.