To serve four
You will need
- 4 large, boneless, lean lamb chops or steaks.
- 2 medium onions.
- 1 red or yellow pepper.
- 1 tall tin, approx 400 g, of chopped tomatoes.
- 2 large potatoes.
- 4 oz, large firm button mushrooms.
- A little salt and pepper
- A sprinkling of dried mixed herbs.
- A little margarine.
- 1 heaped tbsp of plain flour.
Heat the oven to fairly hot, Gas Mark 6, 400 f, 200 c, 170 fan.
- Trim any unwanted fat from the steaks or chops.
Spread the flour out evenly on a large plate, mixing in a sprinkling of salt and pepper plus a pinch of dried mixed
Now, lay each of the steaks or chops gently on top of the seasoned flour, one at a time, turning them over to lightly.
coat both sides.
Now put the seasoned meat into the bottom of a large, deep sided roasting
tin, it doesn’t matter if the pieces
overlap each other slightly.
Peel and thinly slice the potatoes, dropping them into a bowl of cold water to prevent them from going brown, while
you prepare the other vegetables.
- Peel and slice the onions thinly.
- Wipe and break the mushrooms into quarters.
Remove the stalk and top from the pepper, discarding all the hard seeds, and break it into small pieces.
(See glossary preparing vegetables) for more detailed information for help and techniques on how to prepare those mentioned
Add the onions to the meat in the roasting tin,
in a single layer, and then spread the pepper and mushrooms on top.
Open the can of tomatoes and pour them in,
spreading the contents out evenly over
the onions and mushrooms.
- Layer the potatoes over the top.
- Dot with a little margarine and sprinkle with salt and a good grind of black pepper.
- Cover the tin with baking foil.
Cook near the top of the oven for about an hour and fifteen minutes, then remove the
foil and continue cooking for another half hour, by which time the potatoes
should be crispy on top.
This is really a meal in itself, but you
could always cook a few carrots and peas separately, to serve with it.
The lamb can be substituted for pork if you prefer it.
For dessert, why not try a steamed treacle and sultana pudding!