Minty Lamb Hot Pot by Jan, Norwich

Ingredients:

• 700g (1 1/2 lb) Lamb Chump chops
• 450g (1lb) Potatoes
• 300ml (1/2 pint) Lamb or Beef Stock
• 2 Onions
• 2 Carrots
• 1 tin of chopped tomatoes
• Dash of worcester sauce
• 2 tblsp mint sauce
• Butter or Dripping

Pre-heat oven to 190°C; 375°F: Gas 5.
Peel and slice the vegetables, trim the lamb.
Fry the onions in a little oil until soft.
Par-boil the sliced potatoes, drain and put to one side.
Mix the stock with the tomatoes,onions,worcester sauce and mint sauce.
In a large casserole dish place alternate layers of vegetables and lamb.
Pour over the stock.
Top with a layer of potatoes.
Brush the potatoes with a little melted butter or dripping.
Cover and bake for 1_ hours.
Remove from the oven uncover and brush the potatoes with melted butter or dripping.
Return to the oven for another 30 minutes, uncovered, to brown the potatoes.