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| Australia - Lamb with Rosemary
4 ounces of onion, sliced
2 tablespoons of chopped celery
1/2 cup of chicken stock
1 pound of lamb chops, trimmed
1/8 teaspoon of thyme
1/4 teaspoon of rosemary
1 1/2 cups of chicken stock
salt and pepper to taste
2 medium potatoes, parboiled, sliced |
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Cook the onions and celery in 1/2 cup of chicken stock in saucepan until tender. Place in baking dish. Grill lamb chops 3 inches from coals for 5 minutes on each side or until brown. Place in baking dish. Sprinkle with thyme and rosemary. Add remaining 1 1/2 cups of stock. Season with salt and pepper to taste. Top with sliced potatoes. Bake at 350ºF. or until potatoes are brown. Yield 2 servings
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