An easy-to-prepare main dish, Lamb Country-style, may be cooked the day before you plan to eat it. Ask your butcher to prepare the meat by removing the chine bone; this will make it easier for you to carve the meat.2 lb. best end of lamb
1 oz. butter
3 tablespoons vegetable oil
1 cooking apple, peeled, cored and chopped
3 medium-sized potatoes, peeled and cut into J-ineh slices medium-sized onion, thinly sliced
6 fl. oz. beef stock
1 teaspoons tomato puree
2 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
With a sharp knife, cut the flap of bones from the lamb and cut the meat between the bones into strips.
Place the butter and 1 tablespoon of the oil in a roasting pan. Add the meat, strips of meat and the apple. Place the pan in the oven. Roast the meat for 30 minutes, basting occasionally, or until it is well browned.
In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the potato and onion slices and cook for 10 minutes, turning them frequently, or until the potato is slightly brown and almost cooked.
Remove the meat from the oven and allow it to cool slightly. When the meat is cool enough to handle, place it on a large chopping board. Using a large sharp knife, cut the meat between the rib bones into chops.
Remove the frying-pan from the heat. With a slotted spoon, transfer about one-third of the potato and onion mixture to a large ovenproof dish. Place half the chops on top and cover with another one-third of the potatoes and onions. Place the remaining meat, apple and cooking juices on top and cover with the remaining potatoes and onions.
In a small bowl, mix together the stock, tomato puree, marjoram, salt and pepper and pour the mixture over the potatoes and onions.
Place the dish in the oven and cook, covered, for 15 minutes, or until the meat is tender when pierced with the point of a sharp knife.
Remove the dish from the oven and serve immediately.