Lamb Chops With Rosemary Scones - cooking recipe

Ingredients

4 None lamb shoulder chops, trimmed
2 tbsp flour, seasoned with salt and pepper
1 tbsp olive oil
2 None onions, thinly sliced
1 cup beef stock
2 None carrots, peeled and sliced
None None FOR THE ROSEMARY SCONES
3 tbsp cold butter, chopped
1 1/2 cups self-rising flour
2 tsp chopped rosemary
1/2 cup milk

Preparation

Preheat the oven to 350\u00b0F.
Dust chops in seasoned flour, shaking off excess. Heat oil in a large flameproof baking dish on medium heat. Brown chops on both sides. Remove from pan.
Saute onions in same pan for 5 mins, until soft. Gradually add stock, stirring to combine.
Return chops to dish with carrots. Cover and bring to boil. Transfer to oven. Bake for 1 hour.
For the scones, rub butter into flour with fingertips, until combined. Add rosemary and milk, mixing to a soft dough.
Gather dough and knead gently. Divide into 12 balls. Uncover baking dish after 1 hour cooking and top with balls. Bake, uncovered, for 20 mins, until scones have risen and are golden.