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Traditional Welsh Food: Braised Lamb Chops Recipe

Updated on April 11, 2013

Welsh Lamb

If you know anything about Wales then you know there's probably more sheep than people! Having been brought up in Wales and lived there for thirty years I have been the center of many a sheep joke, but all I can say is that Welsh Lamb is the best in the world.

New Zealand lamb and Australian lamb is good, but if you want the best flavor then you really have to get your hands on some good old Welsh Lamb. I grew up eating Welsh lamb, and while we were not rich, my mother always braised the lamb chops so they were tender. This recipe is basically hers, the only difference being the addition of Guinness which adds a rich and bold flavor - I know not traditionally Welsh, but you can substitute it for some Brains Dark if you must!


  • 8-16 small lamb chop – you can get the loin chops as the meat will be cooked for a while and become tender – however I do tend to go for the more expensive rib chops (or even a full rack of lamb).
  • ½ pint of Guinness or other Dark Beer (Brains Dark will do!).
  • ½ pint of beef stock
  • 1 tbl spoon of flour
  • 8 large potatoes – peeled and diced into 1cm cubes
  • 2 carrots – peeled and diced into 1cm cubes
  • ½ lb of petit pois – I get the very young ones as they are more tender
  • 1 cup of butter
  • Fresh parsley – chopped
  • 1 clove of garlic – chopped finely

Cooking Method

The Lamb Chops

  • Brown the lamb chops for two minutes on each side.
  • Add the flour to a little water and form a paste.
  • Add the Guinness, beef stock and flour mixture together and add the garlic.
  • In a casserole dish, add the stock mixture to the lamb chops and cook on low (325 degrees Fahrenheit) for about two hours – depending on the size of the chops, you might want to add more liquid, ensuring the chops are covered.
  • Once cooked, remove the lamb chops and keep warm – pour the liquid into a pan and boil, reducing the liquid – add some additional flour mixture to thicken if desired.

The Vegetables

  • Boil the carrots and potatoes gently until fully cooked – depending on the amount this will take between 10 and 15 minutes – the carrots will probably take longer so should be boiled in a separate pan.
  • Mix the carrots and potatoes together, add the butter and parsley and mix gently (at this point you can mash fully, or even sautee for a few minutes.)
  • Boil the petit pois until tender – about 10 to fifteen minutes.


Serving Suggestions

  • Serve the carrot-potatoe mixture on the center of the plate and place a couple of lamb chops on top.
  • Put the peas to the side.
  • Pour gravy over the lamb chops
  • Garnish with chopped parsley

And there's more

 This recipe is good as it stands, however, add a little tomato paste and some vindaloo paste and you have a pretty decent curry.


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