4 (lean) lamb loin chops or cutlets
1 packet celery hearts, cut in half length-ways
150ml/¼pint hot vegetable stock
2 sprigs fresh thyme leaves
5ml/1tsp black peppercorns, crushed
1 large red onion, peeled and finely sliced
3. Heat the oil in a large non-stick frying pan and cook the lamb for 10 minutes, turning once. Add the onion and cook for a further 2-4 minutes.
4. Transfer the lamb and onions to a warm plate, drizzle over any pan juices and serve with the braised celery and buttery mashed swede.