Instructions: Finely slice mushrooms and spring onions.

Trim chops and flatten lightly with a meat mallet. Season with salt and pepper. Heat butter in a large frying pan until foaming, add lamb and cook for 3 minutes, both sides, on medium high heat.

Sprinkle spring onion,, mushrooms, garlic, brandy and Worcestershire sauce into pan, turn chops and cook for further 3 minutes, or until mushrooms are tender, stirring. Add cream and parsley, turn chops and cook for further minute.

Serve lamb with sauce poured on top.

Serves 4.

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