Ingredients

• 4 lamb cutlets (chops), fried 2-3 minutes on each side
• 3-4 inch lengths spring onions
•   carrot batons
• ½ thyme
• ½ marjoram
• 7-8 medium potatoes, sliced
• ½-¾ pints lamb stock

Method

1. Fry the lamb cutlets (chops) for 2-3 minutes on each side, then place in the base of a casserole pan.
2. Place 3-4 inch lengths of spring onions and carrot batons over the meat. Sprinkle ½ tsp thyme and ½ tsp marjoram over the meat.
3. Slice 7-8 medium potatoes and put in the pan on top.
4. Pour in lamb stock (½-¾ pints). Do not quite cover the potatoes (they will brown).
5. Heat in a microwave oven for 5-10 minutes (or on the hob).
6. Then place in oven at gas mark 5 or 6 for 1-1½ hours.

Notes