|Lean lamb cutlets/Lamb chops||4|
|Stock/Water||1 Cup (16 tbs)|
|Small new potatoes||1 Cup (16 tbs)|
Butter a deep stew jar, and put a layer of tomatoes and onions at the bottom.
Put in 2 cutlets, then another layer of tomatoes and onions, then the remaining 2 cutlets and the rest of the tomatoes.
Sprinkle salt, pepper and a little finely chopped basil on each layer of tomatoes.
Add the cupful of stock or water.
If the tomatoes are really juicy this may not be necessary.
Cover tightly, and stand in a slow to moderate oven for just over an hour.
Remove from oven, add as many small new potatoes as required, add a very little stock if it seems too dry, replace lid, and cook for a further 1 1/2 hours.