This dish contains the following allergens: Wheat, Milk/Dairy
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1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Utensils
Step 1
Select SEAR/SAUTÉ and set to 4 (medium high). Select START, add oil and allow to heat for 2 minutes.Brown lamb chops on both sides, remove and set aside.
Step 2
Add the onion, carrots, celery and sauté until onion is soft for 5 to 7 minutes, stirring occasionally. Add garlic, Worcestershire sauce, and flour,sauté for another minute. Gradually stir in stock, making sure to deglaze residue from bottom of pan. Turn off SEAR/SAUTÉ. Add lamb chops thyme, bayleaf and seasoning.
Step 3
Layer potato slices onto of lamb, slightly overlapping until all the meat is covered. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH. Set time to 18 minutes. Select START/STOP to begin. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. Thenquick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Brush melted butter over potatoes.
Step 6
Close the crisping lid; select AIR CRISP, set temperature to 200°C. Set time to 7-10 minutes. Select START/STOP to begin.
Step 7
Cooking is complete when the potatoes are golden brown. Sprinkle over parsley and serve.
Select SEAR/SAUTÉ and set to 4 (medium high). Select START, add oil and allow to heat for 2 minutes.Brown lamb chops on both sides, remove and set aside.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 2 of 7
Add the onion, carrots, celery and sauté until onion is soft for 5 to 7 minutes, stirring occasionally. Add garlic, Worcestershire sauce, and flour,sauté for another minute. Gradually stir in stock, making sure to deglaze residue from bottom of pan. Turn off SEAR/SAUTÉ. Add lamb chops thyme, bayleaf and seasoning.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 3 of 7
Layer potato slices onto of lamb, slightly overlapping until all the meat is covered. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 4 of 7
Select PRESSURE and set to HIGH. Set time to 18 minutes. Select START/STOP to begin. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. Thenquick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 5 of 7
Brush melted butter over potatoes.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 6 of 7
Close the crisping lid; select AIR CRISP, set temperature to 200°C. Set time to 7-10 minutes. Select START/STOP to begin.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
1.23oz
melted butter
Chopped parsley to garnish
Step 7 of 7
Cooking is complete when the potatoes are golden brown. Sprinkle over parsley and serve.
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
550ml
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
650g
floury potatoes, peeled, cut into 1cm slice
35g
melted butter
Chopped parsley to garnish
1 tbsp
vegetable oil
4-6
lamb chops
2
large onions, peeled, sliced
2
large carrots, peeled, diced
1
stick of celery, sliced
1
clove garlic, peeled and crushed
1 tbsp
Worcestershire sauce
2 tbsp
plain flour
19.25fl. oz
lamb or chicken stock
1
sprig of thyme
1
bayleaf
1/2 tsp
sea salt
Freshly ground black pepper
22.75oz
floury potatoes, peeled, cut into 1cm slice
