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What you need:

2 tbsp olive oil

2 large (about 3-4 lbs) raw lamb or beef bones (with or without meat)*

9 quarts cold water

4 large carrots, washed, unpeeled and halved

2 large onions, unpeeled and quartered

A couple extra onion peels, if available

1 heart of celery (including stalks and leafy tops), washed and halved

1 leek, chopped and rinsed to remove any grit

1 head garlic, unpeeled and halved cross-wise

1/2 bunch parsley (leaves and stems), rinsed

1 bunch thyme (about 15-20 sprigs), rinsed

2 tbsp coarse salt

1 1/2 tbsp whole peppercorns

8 juniper berries (or 2 sprigs rosemary, rinsed)

5 bay leaves

3 whole cloves

3 whole pods cardamom, cracked

what you do:

Add the oil to a large saucepan over medium-high heat; add the bones and brown on all sides, about 5 minutes.  Add the bones (along with any juices in thesaucepan) to a large stock pot along with the water; bring to a full boil over high heat, skimming off any foam or scum that rises to the top.  Once boiling, turn heat down and simmer 1 hour with the lid on but slightly ajar, skimming off any scum from the top.

Add all remaining ingredients, turn heat up to high, and bring to a boil again; turn heat down and simmer uncovered 4 hours.  Cool and strain through a cheesecloth-lined colander placed over a large pot to catch the stock, squeezing the cheesecloth to extract as much stock as possible; discard the solids.  If the bones had meat on them, pull the meat off and use it in whatever you want.

Pour the stock into freezer-safe storage containers, cool to room temperature, and then refrigerate overnight.  The next day, skim the fat off the top; keep the stock in the fridge for up to 3 days or in the freezer 6 months or longer.

 

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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