Baked Neck Chops
I was raised on a farm where Dad ran a few cull Romneys on land too steep for market garden and we more than once ate very tough chops out of Mum's frypan. Lamb chops .... Well. no.
This recipe I found in Marguerite Patten's 1960's classic "Cookery in Colour" which I bought with my green stamps in London in 1968. It produces a tender and juicy and wonderfully flavoured chop, even from suspect "lamb". Neck chops, also, even from lambs, are often a little too tough to fry and they do well in this recipe.
You will need
||Cooking Foil big enoughto wrap the chops
||Hard Boiled Eggs, finely chopped
|40 - 50 g
||Breadcrumbs - fresh or toasted
|1/2 teaspoon each
||Salt and Fresh Ground Black Pepper
- Centre each chop on its piece of foil and bring the sides of the foil to vertical.
- Mix the ingredients for the topping and spoon them onto the chops.
- Close the foil over the topping and place the wrapped chops in a baking dish. Place in the centre of an oven pre-heated to 200C and cook for about 25-30 minutes.
- Remove baking dish from oven, open up the foil wrapping, being careful not to be scalded by the steam, and return chops to the oven for 10 minutes to brown the topping. Remove from foil wraps and serve with vegetables as available. (The buttery, garlicky juice from the wraps I love drizzled over the vegetables.)
Geoff and Dave and I did our OE in 1968. When we arrived in London and set up our flat in Balham we went up to the butchers and came back with some patriotic NZ lamb chops for our first at-home meal. This is our best kiwi export lamb, remember, that we never get to see over here unless we live on a proper sheep farm. We fried them. Mistake. They were so tough they bent the brand new forks we had just bought.
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