A slightly spicy hot pot of lamb with a potato
topping.
PREPARATION
TIME: 15 minutes
COOKING TIME:
60 minutes
INGREDIENTS
4 to 6 Lamb
loin chops
1 Onion, sliced
into thin rings
1 tin of tomato
soup
4 to 6 thin
slices of lemon, or a squeeze of lemon juice
A sprinkle of
chilli powder
2 Large
potatoes, very thinly sliced
Salt, pepper
and olive oil to taste
Preheat the
oven to 200C (180C fan-forced).
METHOD
In a frying
pan, brown the chops on both sides and remove into an oven proof dish. In the
same frying pan, fry the onion rings until soft. Add to the dish. Place a slice
of lemon and sprinkle chilli powder over each chop. Pour the tomato soup over
the chops. Then arrange the potato slices like a pie crust over the mixture.
Sprinkle with salt and pepper and drizzle with olive oil.
Bake for 45 to
60 mins until potatoes are cooked through and browned at the edges.
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