Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lamb forequarter chops
- Salt and pepper to taste
- Dripping for frying, or oil
- 1 onion, chopped
- 2 cups plain breadcrumbs
- 1 teaspoon dried thyme
- =
Directions
Generously sprinkle chops with salt and pepper.
Heat a very small amount of dripping or oil in a deep pan. When oil is smoking add chops, and quickly brown on both sides.
Add chopped onion and almost cover chops with water. Simmer for about half an hour. Just before serving, lift chops from pan, and add breadcrumbs and thyme to remaining liquid to form a sauce.
Serve with potato dumplings and tomato sauce.