This traditional favourite gets a twist from the tangy flavour of celery
- 4 lean lamb loin chops or cutlets
- 1 packet celery hearts, cut in half lengthways
- 25g (1oz) butter
- 150ml (¼ pint) good, hot vegetable stock
- 2 sprigs fresh thyme leaves
- 5 (1tsp) black peppercorns, crushed
- 15ml (1tbsp) sunflower oil
- 1 large red onion, peeled and finely sliced
Place the celery in a shallow pan with the butter, stock and thyme leaves. Bring to the boil, reduce the heat, cover and simmer for 15 mins or until most of the liquid is absorbed and the celery is tender.
Meanwhile, place the chops or cutlets on a chopping board and season on both sides with the salt and peppercorns.
Heat the oil in a large non-stick frying pan and cook the lamb for 10 mins, turning once. Add the onion and cook for a further 2-4 mins.
Transfer the lamb and onions to a warm plate, drizzle over any pan juices and serve with the braised celery and mashed potatoes.
When buying lamb, look for firm pink meat. Shoulder chops are cheaper than loin chops, but less tender and attractive.