Lamb Chops & Mushrooms, Baked In Foil

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 large lamb loin chops, trimmed of excess fat
• 50 g butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
• 350 g mushrooms, roughly chopped
• 1 large lemon, juice of
• 1 1/2 tablespoons plain flour
• salt
• pepper
• 200 ml creme fraiche

Recipe

• 1 preheat oven to 180c (350f).
• 2 line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
• 3 in a large frying pan, melt the butter and fry the lamb chops on both sides until golden brown.
• 4 transfer cooked chops to the foil lined baking tin.
• 5 sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
• 6 add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
• 7 add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
• 8 now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
• 9 spoon this mushroom mixture evenly over the lamb chops.
• 10 sprinkle lightly with a little more salt and pepper.
• 11 spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
• 12 wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
• 13 bake on the centre shelf of the preheated 180c (350f) oven for 1 hour.
• 14 remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
• 15 serve with simple side dishes as this is a rich meal.