2 tablespoons olive oil
8 (200g each) lamb forequarter chops, trimmed
2 large brown onions, cut into thin wedges
2 large carrots, peeled & chopped
2 (720g) swede, peeled & chopped
850g butternut pumpkin, peeled & chopped
1/3 cup gluten-free cornflour
2 gluten-free beef stock cubes
2 tablespoons gluten-free worcestershire sauce
6 sprigs fresh thyme
2 dried bay leaves
- Step 1
Preheat oven to 160°C/140°C fan-forced. Heat oil in a large, deep frying pan over medium-high heat. Cook chops in batches, for 2 to 3 minutes each side or until browned. Transfer to a roasting pan.
- Step 2
Add onion to frying pan. Cook for 5 minutes or until softened. Add carrot, swede and pumpkin. Cook, stirring, for 4 to 5 minutes. Stir in cornflour. Add stock cubes, worcestershire sauce, thyme, bay leaves and 3 cups cold water. Bring to the boil. Spoon mixture over chops. Cover tightly with foil.
- Step 3
Bake for 3 hours or until chops are tender. Remove from oven. Increase temperature to 200°C/180°C fan-forced. Using a fork, mash pumpkin (so it thickens the gravy). Stir in peas. Season with salt and pepper. Bake, uncovered, for 20 minutes or until slightly thickened. Discard bay leaves. Serve.