Layered Lamb, Apple and Potato Bake
Ingredients:
- 8 lamb forequarter chops (4-6pp) OR slow cook pack (2pp)
- salt and pepper
- 1 Tbs plain flour
- 5-6 medium potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 1 Tbs brown sugar
- 2 Tbs brown malt vinegar
- 2-3 apples, peeled and sliced
- 2-3 sprigs of mint, chopped
- 2 Tbs fresh parsley, chopped (optional)
The Victoria Hill Method:
- Preheat the oven to 200 degrees Celsius.
- Trim fat from chops and cut into portions. Do not remove the bones.
- Season chops with salt & pepper and toss in flour.
- Layer half the potatoes into a greased casserole dish. Cover with sliced onions followed by the lamb chops.
- Sprinkle sugar and vinegar over the meal and then cover with apples and mint. Pour boiling water over chops until they are just covered. Finish with a layer of potatoes and brush with melted butter.
- Cover with foil and bake for 2-3 hours. The meal should be falling off the bone.
- Remove foil 20 minutes before serving to brown the potatoes.
- Sprinkle with chopped parsley and serve with fresh steamed greens.