ngredients
900g/2lb mixed roots, such as potatoes and swede or parsnip and carrots, cut in chunks
1 tbsp vegetable oil
4 lamb chops or cutlets
25g/1oz butter, plus a small knob
1 onion, sliced thinly
2tsp plain flour
350ml/12fl oz chicken stock
1 tbsp redcurrant jelly
3 tbsp milk
1 tbsp fresh thyme, chopped or 1 tsp dried
salt and pepper
Method
1. Cook the roots in boiling salted water for 15-20 minutes until tender. Meanwhile, heat the oil in a frying pan. Add the chops, season well with pepper and fry for 5-6 minutes on each side until browned. Remove and keep warm.
2. Drain off all but 2 tbsp of the fat and heat with the knob of butter. Add the onion and fry for 10 minutes until golden brown, stirring often. Stir in the flour and cook for a few seconds until the gravy has thickened. Stir in redcurrant jelly until dissolved. Keep warm.
3. Drain the vegetables, then mash with the milk and 25g/1oz butter. Stir in the thyme, season well and serve with the chops and gravy.
