Drizzle a tablespoon of olive oil in the bottom of a large soup pot or dutch oven. In a large sauté pan heat the oil and sear the lamb about 4 minutes on each side until browned.

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Add a bit of stock and stir to make a roux.

Braised lamb chops and onions. Add the stock thyme oregano lemon juice. To the same sauté pan add the onions garlic and carrots. Add carrots onions and bay leaf.

In batches brown the lamb in a frypan with oil over medium heat then remove and set aside. Season with salt and pepper then place them on the highest shelf of the oven to bake. In a nonstick skillet over medium heat brown the lamb chops well on both sides for about 15 minutes.

Remove each chop to an ovenproof greased roasting pan. Place the lamb tomato stock bay leaves onion garlic and allspice in a large baking dish. Add the lamb and cook over moderately high heat until browned on all sides about 8 minutes.

In the same pan cook onion and carrot until soft. Sprinkle with any remaining flourpaprika and stir well. Preheat oven to 170C.

Add the lamb and cook for 2-3 minutes each side until lightly browned. Sprinkle both sides with salt and pat the crushed garlic and chopped rosemary into both sides. Do not overcrowd the pan.

Return lamb to pan with wine tomatoes sugar rosemary and thyme and bring to the boil. Do this in batches if needed to ensure they get a nice caramelization. Transfer the lamb to a plate and pour off the oil.

Coat both sides with 1 tablespoon of the olive oil. Remove the lamb from the pan and set aside. Step 2 Add the remaining 1 tablespoon of oil.

Chops should get a nice color to them but not be cooked through. First of all place the lamb chops in a shallow roasting tin with the onion tucked around them. Heat remaining tablespoon of oil in the pan and sear the lamb chops for about 3 minutes per side.

Add the onions garlic carrots and Brussels sprouts to the pan and cook for approx 3-5minutes to start cooking slightly. Place the lamb chops on a large plate and pat dry with a paper towel. If desired add the cubed potatoes.

Arrange the lamb chops in a single layer in a shallow 2-quart baking dish. Add lamb reserve any remaining flour and brown Remove lamb and sauté the onion and garlic until tender and starting to brown about 7 minutes. Turn chops and reduce heat to medium.

If the lamb has produced a fair amount of fat mine certainly did pour off all but 2 tablespoons. While the lamb is searing ready your braising liquid. Overlap the chops if needed.

Season the lamb chops with salt and pepper. Preheat oven to 375 F. Cut lamb into large chunks.

Cook for 2 minutes then transfer to plate.

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