Serves 2-3 people

Easy to prepare, the lamb becomes deliciously tender and the vegetables take on all of the wonderful flavour. It's a comforting meal for colder weather and one to keep your food waste in check, as you can add in the veg of your choice based on what you have on hand, or prefer (bear in mind that they will be cooking a while so need to be relatively robust).

INGREDIENTS

1/2 onion

3 cloves garlic

2-3 small carrots

a sweet potato or 3 smaller potatoes of choice

(other winter veg as per what is in your pantry/fridge - parsnip, pumpkin)

1 tablespoon olive oil

4 lamb forequarter chops

11/2 (360ml) stock or water

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 tbs lemon juice

salt and pepper

METHOD

Preheat over to 175c

Roughly dice onion and slice garlic. Cut carrots into slices. Cut other vegetables into bite size chunks. Remembering they will be cooking a while so you don't want them too small.

Warm oil in an oven proof casserole dish and add lamb and cook 2-3 mins until each side is lightly browned. Remove the lamb and set aside.

Add onions, garlic and veg and cook approx 3-5 mins. Add the stock or water, herbs, lemon juice and a little salt and pepper. Scrape any browning from the bottom and mix through. 

Add the lamb back to the pan, nestling the chops in amongst the veg, cover the pan and put in the over for approx 1 hour before serving.