Anyway here is a ridiculously easy recipe made out of hogget chops. Now, a quick word of warning. Please don't waste good lamb on this. The flavours will be too strong and lamb is worth a fortune these days. Use mutton if you want, but turn the cooking temp down so it takes longer or it will be very tough.
This recipe uses lots of tins and things. As I have said before we love a good tin recipe here on The Farm. And this is not super gourmet but it is yummy and everyone will eat it... (If you are looking for super gourmet, this is probably not the blog for you.)
- 10-12 hogget chops
- a green capsicum
- a tin of champignons (fresh mushrooms are OK but champignons make it very retro- I am a child of the 70s so love a bit of retro in my food)
- two cloves of garlic, crushed
- a 400g tin of tomato soup
- half a cup of milk
- a pinch of dried basil or half a cup of chopped fresh basil
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestshire sauce
Cut as much fat off the chops as you can. Any extra fat has nowhere to go but into the sauce and this recipe will be horribly greasy if you don't get rid of the fat first.
Place the chops in a flat baking dish. Roughly chop the green capsicum and the drained champignons. Sprinkle them over the top of the chops like this.
In a jug mix the other ingredients together. Pour this mixture over the chops and vegies.
|Looking Even More Artistic Now|
Then pop the whole thing in a moderate oven for about 20-30 mins or until the chops are cooked.
Look - the finished product.
Serve the chops and sauce with pasta, rice, couscous or mashed potatoes. Whatever is handy really.
So there you go. We are very excited as we have now had about 25mm of rain with more on the way. Very glad to finally be dustless.