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20 December 2012,22:38 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the marinade, whisk together the oil, vinegar, sage and crushed garlic.
  • Place the chops flat in a shallow dish. Pour over the marinade, cover and leave to marinate in a cool place for 1 hour.
  • Remove the chops from the marinade and place under a hot grill. Cook for 7-10 minutes on each side. 4- Meanwhile, put the marinade and chopped onions in a small saucepan.
  • Cover and cook over low heat for about 10-15 minutes, until onions are soft. 5. Stir in the flour, then gradually stir in the milk.
  • Add the clove. Bring to the boil, stirring occasionally, and simmer for 2 minutes.
  • Discard the clove, transfer to a blender or food processor and puree until smooth.
  • Return the sauce to the rinsed-out pan. Add the cream and salt and pepper to taste and reheat gently.
  • Arrange the chops on a warmed serving dish and garnish with sprigs of sage.
  • Serve the onion puree separately.


  • 50 ml Cooking oil
  • 15 ml white wine vinegar
  • 1.25 ml dried sage
  • 1 garlic clove, skinned and crushed
  • 4 lamb chump chops, each about 225g, trimmed
  • 2 medium onions, skinned and finely chopped 
  • 30 ml plain flour
  • 300 ml fresh milk 
  • 1 clove
  • 30 ml fresh single cream
  • Salt and pepper
  • Fresh sage sprigs, to garnish

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