Lamb Chops with Bacon, Mushroom and Red Wine Gravy

The weather has been so foul that this hot dinner was very welcome by all. So much for Summer!
Dinner smelt so good tonight and I was so ready to tuck in that I completely forgot to take a photo! I realised half way through eating but Rhys assures me this gives good reason to make it again - I think that's his way of giving it the OK stamp of approval.

Ingredients (Serves 4):
8 lamb chops
8 medium sized mushrooms
8 rashers of bacon
1 small onion
1 glass of red wine (125 ml)
1 pint bisto beef gravy

Instructions:
Lamb:
1. Heat the grill on high for approximately 5 minutes, before turning down to medium.

2. Place the lamb chops under the grill. Obviously how long you cook on each side depends on how pink you like them - I did mine for approx 8 minutes each side as I prefer them a little crisp - but reduce the time if you prefer yours more medium-rare.

Gravy:
This recipe actually comes from the Great Little Ideas website, which is full of treasures. I've adapted it very slightly and doubled the quantity because we're gravy fiends in this house. It seems odd to serve a Bisto beef gravy with beautiful lamb, but this gravy did work really well. I hope you enjoy it!


3. Chop the bacon into slices and slice the mushrooms. Finely dice the onion. Add the bacon and onion to a drop of oil (although I used FryLight and it worked fine) and cook for 3 - 4 minutes.

4. Add the mushrooms to the bacon and cook for a further 3 minutes.

5. Add the red wine and heat through for 3 minutes.

6. Make up 1 pint of gravy as per pack instructions, and add to the pan.

7. I found the gravy was very thin, so bringing the gravy to the boil, add a further 2 heaped teaspoons of gravy granules. Whisk to prevent any lumps. Allow to simmer to boil off some of the excess liquid.

8. Serve over the lamb with your choice of potatoes and vegetables (I did new potatoes, baby carrots and dwarf beans).