Country Style Lamb
|Lamb end||2 Pound (1 Kilogram)|
|Butter||1 Ounce (25 Gram)|
|Vegetable oil||3 Tablespoon|
|Cooking apple||1 , peeled, cored and chopped|
|Potatoes||3 Medium, cut into 1/4 inch thick slice|
|Onion||1 Medium, thinly sliced|
|Beef stock||6 Fluid Ounce (175 Milliliter)|
|Tomato puree||2 Teaspoon|
|Dried marjoram||1 Teaspoon|
|Black pepper||To Taste|
Cut the loose flap, or chine, of bones from the lamb and cut the meat into strips.
Put the butter and 1 tablespoon of the oil in a roasting tin.
Add the meat, strips of meat and the apple.
Roast on a rack in a fairly hot oven (190°C/375°F or Gas Mark 5) for about 20 minutes, basting occasionally, or until the meat is well browned.
Heat the remaining oil in a frying pan.
Add the potatoes and onion and fry until the potatoes are lightly browned and almost tender.
Remove from the heat.
Remove the meat from the oven.
When it is cool enough to handle, cut it between the rib bones into chops.
Place about one-third of the potatoes and onion in a baking dish.
Cover with half the chops and then another layer of potatoes and onion.
Add the remaining chops with the apple and cooking liquid, and remaining potatoes and onion.
Mix together the stock, tomato puree, marjoram and salt and pepper to taste.
Pour into the baking dish.
Cover and bake for 15 minutes or until the meat is tender.
Serve hot, from the dish.