LAMB AND MUSHROOM CASSEROLE

1 kg lamb neck chops
1 onion, diced
1  1/2 cups chicken stock
2 Tab butter
2 Tab oil
1 Tab flour
1/2 tsp rosemary, dried
1 Tab lemon juice
1 egg yolk
1/2 cup cream
salt & pepper
1 Tab chopped parsley

1.Dust chops with seasoned flour. Melt butter & oil in pan, add chops and brown well. Place in ovenproof dish.

2.Put onion in pan, cook until transparent, then add rosemary and gradually stir in stock. Add lemon juice & mushrooms. Bring to boil, reduce heat and simmer 5 minutes.

3.Pour mushroom sauce over chops and bake in mod. oven 2 hours until chops are tender. Remove and keep warm.

4.Lightly beat egg yolk & cream together. Blend into liquid in the casserole and add parsley. Season and pour over chops.