6 forequarter lamb chops
2 Tab + 1 tsp  flour
2 Tab oil
1 onion, sliced
1 clove garlic, crushed
1  1/2 cups chicken stock
1/2 cabbage
500g small new potatoes
1 egg
juice of 1 lemon

1.Dust chops with seasoned flour and brown. Add onion & garlic and cook until onion is soft. Stir in the stock, bring to boil.

2.Cut cabbage into 6 wedges. Arrange cabbage & potatoes on top of chops. Cover & cook gently 45 mins until tender.

3.Arrange chops & vegies on warm serving dish.

4.Beat together the egg and lemon juice, gradually add to cooking liquid, stirring constantly. Cook gently for 2 minutes. Pour over chops and serve immediately.

EXETER LAMB STEW with dumplings

1kg forequarter chops, trimmed
2 Tab oil
2 Tab flour
1 diced onion
salt & pepper
1  1/2 cups beef stock
1/2 tsp dried thyme
1/2 tsp dried sage
1 Tab chopped parsley

1 cup SR
1/2 cup milk
1 Tab butter
1 Tab chopped parsley

1.Dust meat in seasoned flour and brown with the onion.

2.Add stock and herbs, bring to boil. Cover and simmer gently for 1 hour.

3. Make dough:  Sift flour, rub in butter. Stir in herbs –  make a stiff dough.

4.Make 8 balls, place on top of stew. Cover and simmer half an hour.