Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.
The Chef at Kokomo says :- PANCAKES As pancake day is looming, I thought it would make a change to have a traditional recipe as not many people actually make pancakes on pancake day, so this is a slightly healthier version. I have used wholemeal flour, low fat yogurt, skimmed milk and fresh berries. Great if you are still dieting from Christmas, and if not itÂ’s delicious anyway