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For a quick and easy version, simply fry 8-12 lamb chops in the sunflower oil in a skillet. Deglaze with the cognac and add 50 ml lamb stock before adding the rest of the sauce ingredients.
Alternatively, roast the lamb at 350 °F/180 °C/ Gas Mark 4 for 20 – 25 minutes instead for medium-rare doneness. You might need to cover with foil after 15 minutes to stop browning. Use a meat thermometer to check that the temperature is correct: 145 °F/ 62 °C (medium rare), 160 °F/ 71 °C (medium), or 170 °F/ 77 °C (well done).
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