Lamb Chops In Wine & Cream Sauce

This recipe is quite rich, it is delicious served with mashed buttered potatoes, or buttered new potatoes and green beans.
Preparation time 15 minutes
Cooking time 45 minutes
  • 6 loin of lamb chops
  • 2 onions, peeled and sliced
  • 2oz (50g) butter
  • 2 teaspoon paprika
  • 1/2 pint (300ml) dry white wine
  • 3oz (70g) button mushrooms
  • 1/2 pint (300ml) chicken stock
  • 2 tablespoon medium sherry
  • 3 large tomatoes, skinned
  • 6 tablespoon (single cream)
  • Salt and ground black pepper
  • 2 teaspoon cornflower

Heat the butter in a heavy based pan and brown the chops on each side. Remove the chops and leave to one side. Add the sliced onion and paprika to the pan and cook for about 5 minutes until soft. Leave to cool and then add the wine, sherry, and stock. Return the chops to the pan, season with the salt and pepper, and bring to the boil, reduce the heat and simmer the chops fort about 30 minutes. Blend the cornflower with a little water and add to the pan, stirring all the time. Add mushrooms and quartered tomatoes and simmer for a further 15 minutes, stir in the cream. Place the chops on warm serving dish and cover with the sauce