The Cottage Smallholder

Tonight, one of hubby's all-time favourites:

Lamb (chops, tonight), with mushrooms, tomatoes, onions and bay leaves cooked long and slow for a thick gravy.

10 minutes before serving add frozen peas.

Serve with plenty of chips.

I'm practising making cakes to see what is easy to make or 'sell-able' for my Rotary charity stall in July.

Earlier this week, I made a ginger cake, which was an easy recipe, and then I split it in half and made a butter icing, adding some of Lakeland's ginger sauce to the butter icing. It was delicious - certainly one that I will make, and can be cut into many slices - good for profit.

Today, I made a Greek rum cake, which was not so easy - in fact a bit fiddley - and also is not very 'tall' (for selling purposes as it would probably cut into only 6-8  large pieces), but scrummy. It has lemon juice & rind, and some ground pecans in it; then the sugary, lemony, rum syrup poured over as soon as out of the oven.

At the moment, I also have three wholemeal loaves proving, and they will be in the oven in the next half hour or so.

Recipes available if anyone would like them.

Danny said:

BS – I absolutely adore good baked lamb/mutton chop dishes. Always have. I must try your suggestion. Any chance you noted the ratio of ingredients, timings, temps etc?

Danny - The way I cook this dish is the way hubby's Mum always cooked it for him - as that's the way he prefers it!! The quantities really apply to the amount of meat - i.e. if it's only enough for one meal, then usually:

Lamb - your quantity; I have used lamb shanks; lamb chops; or even lamb fillet

One very large onion or two smaller onions, chopped roughly.

Probably about 10 regular cup mushrooms, cut in half.

A tin of tomatoes - again, small or large - your preference

About 4 bay leaves - snip between veins in leaves for extra flavour

Good stock or stock cube in boiling water

Tablespoon+ of flour

Small amount of oil.

In a large pan, fry the lamb to brown and seal. Remove from pan.

Fry the onions gently till beginning to soften, then add the flour - cook for a minute while stirring.

Add mushrooms; tomatoes, and stock. I also add a good splash of Worcestershire sauce.

Bring to boil, stirring.

Put lamb back in the pan, add bay leaves and some freshly ground black pepper. Put on lid.

I usually cook this for a minimum of 1 hour, but mostly two hours plus.

Add frozen peas 10 minutes before serving.

Serve with plenty of chips.