Add a knob of butter, a clove of garlic, few sage leaves and a sprig of fresh rosemary.
Add half a pint of cheap cream sherry and a dash of brandy.
Seal bag and pierce top of bag once or twice to allow steam to escape.
Bake in a low oven for three hours or until meat is falling off of the bone.
Carefully sieve the liquid into a saucepan and skim any excess fat if necessary.
Add a couple of spoonful's of either redcurrant or rosehip jelly, bring to boil whilst stirring and add a little slackened cornflour to thicken.
Serve with roast potatoes and vegetables.
This is a great alternative to the usual Sunday roast.
Cook your lamb chops/cutlets the way you like them.
Whilst they are resting, in a saucepan lightly fry some chopped onions, sliced mushrooms and a crushed clove of garlic in a little olive oil.
Add a little sea salt to stop it browning too much and to bring out the flavour of the mushrooms.
Add a dessert spoon full of both ground cumin and coriander and fry a little longer (for a minute or two) taking care not to let the spices burn.
Add a dessert spoon full of tomato puree and about half a pint of veg stock (I use organic vegetable stock cubes if I don’t have time to make fresh) and give it a good stir.
Reduce by half.
Add a good handful of halved dried apricots and simmer for a minute or two.
If you like your sauce a little thicker this sauce can be thickened with a little slackened cornflour.
Pour over the lamb chops and serve with jewelled cous cous (or rice) and something green.
Lots of dried fruit (sultanas etc.) in the cous cous/rice at the cooking stage is really nice in this dish.
In a food processor make up some fresh breadcrumbs, using day old bread preferably from an uncut loaf.
Add to the crumbs 2 cloves of garlic, a spring of fresh rosemary leaves, a teaspoon of dried oregano and 4 oz fresh parmesan cut into chunks.
Blend the lot together until it is all in fine breadcrumbs.
Dice some shoulder of lamb, or if you don’t mind the bones you can use your stewing lamb cut into pieces or even cutlets of chops.
In the bottom of a casserole or roasting tin drizzle some olive oil and place a layer of halved new (no need to peel) potatoes or some quartered peeled old potatoes.
On top put a layer of lamb pieces and a few halved cherry tomatoes (or chopped big ones this is a very forgiving dish) then a layer of your bread crumb mix.
Repeat your layers finishing with a layer of the breadcrumbs.
Remember to add a sprinkling of sea salt between each layer of potatoes.
Drizzle with a little more olive oil and pour a wine glass of white wine and one of water down the side of the casserole – you want to cover the first layer of potatoes.
Cover and bake in a low oven for at least 2 hours but if the oven is low enough you can leave it up to four hours.
Uncover for the last twenty minutes to brown and crisp the top.
Serve with something green or salad.
This recipe really brings out the flavour of the lamb… any left over bread crumbs can be saved for next time in a bag in the freezer. I usually make up three times the amount and freeze which then makes this a very quick and easy dish to prepare.