• Best end neck lamb chops - 2 per person
  • 2 jacket sized potatos
  • 2 medium carrots
  • I medium onion
  • 1 can of Campbell’s condensed mushroom soup
  • Salt & pepper


  • STEP 1
    Chop potatoes into cubes about 1cm sq. Slice carrots. Slice onion lengthways
  • STEP 2
    Par-boil veg for about 3/4 mins, drain in colander. Lay veg in a small roasting tin and season. Smear the soup over the veg and then lay the chops on the top.
  • STEP 3
    Bake for approximately 1 hour at gas 5, electric 190 or fan oven 170. Chops are meant to be well done. Serve with a green veg, but I always use petit pois.

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