Lamb With Mushrooms And Potatoes

• 8 None lamb loin chops (about 2 1/4 lbs)
• None None Flour, for dusting
• 2 tbsp vegetable oil
• 4 slices bacon, coarsely chopped
• 5 oz portobello mushrooms, quartered
• 5 oz button mushrooms
• 1 clove garlic, crushed
• 1 cup beef stock
• 1 tbsp red wine vinegar
• 1 lb baby potatoes
• 2 tbsp coarsely chopped fresh parsley

1. Preheat the oven to 350u0b0F. Toss lamb chops in flour; shake away excess. Heat half the oil in a Dutch oven on high heat. Cook lamb chops, in batches, until browned. Remove from pan
2. Heat remaining oil in pan. Cook bacon, mushrooms and garlic for 5 mins. Return lamb chops to pan. Add stock, vinegar and potatoes; bring to a boil.
3. Bake for 45 mins, or until lamb chops are tender. Serve sprinkled with parsley.

lamb loin chops, flour, vegetable oil, bacon, portobello mushrooms, button mushrooms, clove garlic, beef stock, red wine vinegar, potatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35488 (may not work)