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8 middle neck lamb chops 1 tblsp oil 1 large onion, finely chopped 500g potatoes, peeled and thickly sliced 2 tblsp chopped mint or mint jelly 2 level tsp brown sugar 1 level tsp salt pepper 375ml lamb or chicken stock |
Gluten-free Dairy-free Egg-free Nut-free Sugar-free1 1. using mint leaves |
Pre-heat oven to &170º C (350º F, gas mark 4).
Put a layer of potatoes in the bottom of a casserole dish, reserving 6 slices.
Fry chops in oil on each side. Remove from pan, drain on kitchen towel and transfer to casserole dish on top of potatoes.
Cover with onion, sprinkle with mint, half the sugar and seasoning. Add stock.
Arrange the reserved potato in the middle, brush with oil from the frying pan and sprinkle with the remaining sugar.
Bake for 1½ hours.
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