I just had to post this after the item on Wharram Percy 😉


Serves 4

8 lamb loin chops
1 small onion, peeled and chopped
salt and freshly milled black pepper

For the sauce:

1 large onion, peeled and chopped small
1 rounded tablespoon rosemary leaves
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cream, whipping or double
salt and freshly milled black pepper

To garnish:

sprigs of watercress

Pre-heat the oven to gas mark 6, 400°F (200°C).

First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don’t mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.

Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that’s happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready. Serve the chops with a garnish of watercress and the sauce poured over.

Serve with new potatoes, or roast vegatables.

This recipe first appeared in Sainsbury’s Magazine (Dairy Collection).