Warwick Chops

• 8 lamb chops, wiped and trimmed
• seasoned flour
• oil
• 1 tablespoon butter (rounded)
• 12 lb onion, peeled and chopped
• 1 ounce flour
• salt and black pepper
• 1 pinch English mustard powder
• 1 pinch freshly ground nutmeg
• 34-1 pint well flavoured brown stock or 34-1 pint gravy
• 1 lb chestnuts, boiled gently for about 5 to 10 minutes, cooled and peeled

1. Set oven to 350 degrees F or Mark 4.
2. Heat the oil in a frying pan.
3. Dust the chops with the seasoned flour and fry lightly on both sides to seal.
4. remove from the pan and place in an ovenproof casserole.
5. Add the butter to any oil remaining in the pan and fry the onions until soft and golden.
6. Stir in the flour and seasonings and cook for a few minutes, then gradually stir in the stock or gravy and bring to the boil.
7. Add the chestnuts, simmer for 1 minute, then pour over the chops.
8. Cover and bake for 3/4 to 1 hour.
9. Serve with creamed potatoes and a green vegetable.

lamb chops, flour, oil, butter, onion, flour, salt, english mustard powder, ground nutmeg, brown stock, chestnuts

Taken from www.food.com/recipe/warwick-chops-123329 (may not work)