Lamb with Apples

The addition of tart apples to lamb gives this dish a piquant flavour. Serve Lamb with Apples with cauliflower and sauteed potatoes.2 lb. middle neck of lamb

1 oz. butter medium-sized onions, thinly sliced

2 large cooking apples, peeled, cored and chopped

1 tablespoon brown sugar

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons lemon juice

1 tablespoon raisins

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

Remove all the excess fat from the lamb and cut the meat and bones into neat pieces.

In a small frying-pan, melt the butter over moderate heat. When the foam sub- sides, add the onions and cook, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Remove the onions from the pan and place half of them in a medium-sized ovenproof casserole. Place the meat in the casserole and cover with the remaining onions. Add the apples to the casserole and sprinkle the sugar, salt, pepper, lemon juice and raisins over the top.

Cover the casserole and place it in the oven. Cook the casserole for U hours or until the meat is very tender.

Remove the casserole from the oven and serve immediately.