Cowboy lamb chops

Ready in about 3 hours Serves 4

6-8 lamb shoulder chops or 8-10 lamb neck chops

2 apples, peeled, cored and cut into thin wedges

1 large onion, halved and thinly sliced 400g can tomatoes in juice

1 cup chicken stock

¼ cup raisins

2 Tbsp soft brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp Dijon mustard

1 Tbsp cider vinegar or rice vinegar

1 tsp ground ginger

1 tsp salt

Ground black pepper, to taste Flat-leaf parsley leaves, to garnish Creamy polenta (see below) or mashed potato, to serve

Preheat oven to 150C fan bake. Combine all ingredients except parsley and polenta in a casserole dish. Cover the top with a piece of baking paper, then cover with a lid and cook until very tender (2½-3 hours). Garnish with parsley and serve over polenta or mashed potato.

This recipe also works well in a slow-cooker. Cook on high power for 4-5 hours or low power for 8-10 hours. If desired, thicken sauce before serving with a little cornflour dissolved in cold water.

ANNABEL SAYS: Sometimes when you make a casserole or stew, it can taste rich but kind of flat on the palate. Adding a small spoon of vinegar makes it taste so much better. It’s the same with mashed potatoes. Add 1 tsp of white wine vinegar into the mash pot along with butter, salt and pepper and savour the difference.

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