Ingredients

• 4 thick lamb neck chops
• plain flour
• for dredging
• good glug fruity olive oil
• 3 onions
• peeled and cut into wedges
• 2-3 large parsnips
• peeled and cut into sixths
• 6 large
• juicy garlic cloves
• peeled
• cut in half
• salt and freshly ground black pepper
• 6-8 fresh rosemary sprigs
• 6-8 small potatoes
• cut in half

Directions

• Preheat the oven to 170C/350F/Gas 4.
• Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid
• then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions
• parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
• Return the lamb chops to the pan
• tuck the potatoes around the chops
• season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables
• then cover the pan with the lid.
• Cook in the preheated oven for an hour or so
• until the meat is tender.