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Lamb Chops and Apple Hot Pot


6 neck chops
1 tablespoon oil
2 onions
2 apples
3 tomatoes
1 cup beef stock, made with 2 tsp stock powder
chopped parsley

Place chops in casserole dish. Cover and cook at 190 C 1 hour. Meanwhile cut onions and apples into rings, skin the tomatoes and cut in half.

Sauté the fruit and vegetables in the oil. Strain fat from the chops, add stock and vegetables to the meat, cover and return to the oven for 20 - 30 minutes. Thicken if desired and sprinkle with chopped parsley. Serve with mashed potatoes and peas.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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