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1. Heat 15ml(1tbsp) oil in a pan and brown 8 lean lamb chops on all sides.
2. Meanwhile peel and slice 450g(1lb) potatoes and place in a layer on the bottom of an ovenproof pie dish. Take 2 onions, sliced and 2 eating apples, cored and sliced, and layer half over the potatoes. Top with the lamb chops, followed by the remaining onion and apple. Sprinkle with 3-4 sprigs fresh thyme and pour over 150ml(ºpt) stock.
3. On a floured surface roll out 500g shortcrust pastry big enough to fit the pie dish. Dampen the edge of the dish with a little water and place on top of the dish, trim off any excess pastry and press and crimp the edges to seal. Brush with beaten egg and cook in a preheated oven for 1 hour, cover with foil once golden to prevent burning.
Eat.Serve the pie with seasonal vegetables.
Time to cook: Approximately 1 hour
Oven temperature: Gas mark 4-5, 180C, 350F
Lean lamb chops