Lamb chops in horseradish sauce
Lamb chops baked in creamy horseradish sauce, topped with a golden cheesy breadcrumb crust, creating a warm, comforting dish that looks rich, indulgent and beautifully home‑cooked.
Equipment
- Food processor / blender
- frying pan
- Saucepan
- Shallow roasting tin
Ingredients
Cheesy breadcrumbs
- 2 slices bread
- 3 oz grated mature cheddar cheese
Horseradish sauce
- 15 oz semi-skimmed milk
- ¼ tsp salt
- 1 small onion, chopped
- 1 tbsp parsley
- ¼ tsp mace
- 1 carrot, sliced
- 1 celery stick, chopped
- 3 cloves
- 9 white peppercorns
- 2 oz salted butter
- 3 tbsp plain flour
- 3 tbsp double cream
- 2 tbsp horseradish sauce
Lamb chops
- 2 oz butter or olive oil
- 6 lamb chops (bag of frozen chops)
Instructions
Cheesy breadcrumbs
- Wizz 2 slices of bread in a food processor until fine bread crumbs.
- Add the grated cheese and set aside.
Horseradish sauce
- In a saucepan add the milk, salt, onion, carrot, celery, cloves, mace, peppercorns and parsley, heat till hot, but not boiling. Remove from the heat, cover and leave to infuse for ½hr
- Strain the milk and set aside.
- Melt the butter in a saucepan and with a balloon whisk, add the flour and stir. Gradually add the milk and stir until thickened.
- Add the cream and horseradish, stir and set aside.
The lamb chops in horseradish sauce
- Preheat the oven to 180°c / Gas 4.
- In a frying pan, melt the butter, add the chops fry on both sides till lightly brown. Remove from the pan to rest for 10mins.
- Place the chops in an oblong dish and season with salt and pepper.
- Pour over the horseradish sauce.
- Sprinkle the cheesy breadcrumbs over the top and bake in the oven for 45mins.
- Serve immediately with crocket potatoes or chips and peas.