A easy-to-make casserole, Loin of Lamb with Tomatoes and Potatoes may be served with a green vegetable or salad.
1 tablespoon vegetable oil 1 oz. butter 1 x 4 lb. loin of lamb, chined and trimmed of excess fat 1 large onion, thinly sliced and pushed out into rings
4 large potatoes, peeled and sliced
14 oz. canned peeled tomatoes, coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
In a large, heavy flameproof casserole, heat the oil and butter over moderate heat. When the foam subsides, add the lamb and cook, turning the meat occasionally with tongs, for 8 to 10 minutes, or until it is lightly browned on all sides.
Using two large forks, lift the meat out of the casserole and set it aside.
Add the onion to the casserole and fry, stirring occasionally, for 5 minutes. Add the potatoes and fry, stirring occasionally, for 5 to 6 minutes, or until they are lightly browned.
Stir in the tomatoes with the can juice, the salt, pepper and thyme. Cook the mixture, stirring constantly, for 2 to 3 minutes, or until it is hot but not boiling. Reduce the heat to low, add the lamb and cover the casserole. Braise for 1 hour or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat. Using two large forks, lift the meat out of the casserole and transfer it to a carving board.
With a sharp knife, separate the meat into chops and place the chops in a warmed serving dish. Using a slotted spoon, transfer the potatoes to the serving dish. Keep hot while you finish the sauce.
Return the casserole to moderate heat and boil the sauce, stirring constantly, for 3 to 4 minutes, or until it has reduced slightly.
Remove the casserole from the heat and spoon the sauce over the chops and potatoes. Serve immediately.