Lamb Chops With Rosemary Scones

• 4 None lamb shoulder chops, trimmed
• 2 tbsp flour, seasoned with salt and pepper
• 1 tbsp olive oil
• 2 None onions, thinly sliced
• 1 cup beef stock
• 2 None carrots, peeled and sliced
• None None FOR THE ROSEMARY SCONES
• 3 tbsp cold butter, chopped
• 1 1/2 cups self-rising flour
• 2 tsp chopped rosemary
• 1/2 cup milk

1. Preheat the oven to 350u0b0F.
2. Dust chops in seasoned flour, shaking off excess. Heat oil in a large flameproof baking dish on medium heat. Brown chops on both sides. Remove from pan.
3. Saute onions in same pan for 5 mins, until soft. Gradually add stock, stirring to combine.
4. Return chops to dish with carrots. Cover and bring to boil. Transfer to oven. Bake for 1 hour.
5. For the scones, rub butter into flour with fingertips, until combined. Add rosemary and milk, mixing to a soft dough.
6. Gather dough and knead gently. Divide into 12 balls. Uncover baking dish after 1 hour cooking and top with balls. Bake, uncovered, for 20 mins, until scones have risen and are golden.

lamb shoulder chops, flour, olive oil, onions, beef stock, carrots, rosemary, cold butter, flour, rosemary, milk

Taken from recipes-plus.com/api/v2.0/recipes/28251 (may not work)