ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

2 Carrots finely diced 
2 Celery Sticks finely diced 
2 Onions finely diced 
1 Clove of Garlic crushed 
2 sprigs of Rosemary 
75g Butter 
4 Large Chump Chops 
150ml White Wine 
650ml Good Lamb or Beef stock 
8 Rooster Potatoes thinly sliced 
Salt & Pepper

METHOD

Pre-heat oven to 180°C / Gas Mark 4 Lightly cook the vegetables, garlic and rosemary in 50g of butter, remove from pan and keep to one side. Melt the remaining butter in the pan and brown the chops on each side, remove from pan. Add the wine, boil and reduce until almost dry add the stock and bring to the boil. Place the chops into a shallow braising dish, cover with the vegetables and season with salt & pepper. Lay the sliced potatoes overlapping onto the chops, pour over the hot stock, place into oven and cook for 1hour basting the potatoes every15 minutes.