Serves 4

Ingredients

4 lamb loin chops
a little plain flour
30 ml ( 2 talbespoons ) sunflower oil
1 large onion, 1/2 sliced, 1/2 chopped
1 garlic clove, chopped
4 mediuum tomatoes, skinned and chopped
600 ml ( 1 pint ) meat stock from a cube
1 teaspoon wild garlic vinegar
salt and pepper
Pre-heat the oven to 180 C ( 350 F/gas mark 4 ) .
Coat the chops in the flour.
Heat the oil in a pan and fry the chops until slightly browned.
Remove the chops to a plate and fry the onions and garlic ( you may find it easier to use two frying pans at this stage,since the chopped onions are supposed to be kept separate from the sliced onions).
Put the chopped onions in a casserole dish, place the chops on top and then cover with the sliced onions.
Add the tomatoes, stock and garlic vinegar.
Season with salt and pepper to taste and cook in the oven for 1 hour.
Serve wit boiled or mashed potatoes, mint sauce and peas.
Dr. Reg Saynor