SLOW-COOKED LAMB, LEEK AND LENTIL BAKE
Serves 4
Points per serving: 5
4 lean lamb chops
2 tsp oil
2 medium onions, lsiced thinly
1 large leek, sliced thinly
2 tsp ground cumin
2 tsp paprika
1 tsp ground cinnamon
60g red lentils
480g potatoes, peeled and sliced
240g swede, peeled and sliced
1 parsnip, sliced
1 lamb, chicken or veg stock cube, dissolved in ½ pt (300ml) hot water
salt & pepper
Preheat the oven to 180ºC/350ºF/Gas 4. Trim any excess fat from the
chops. Heat the oil in a flameproof casserole and add the chops, cooking
them for 2 mins on each side to brown them. Lift out and drain on kitchen
paper.
Add the onions and leek to the casserole and cook for 2 mins over medium
heat, then add the cumin, paprika, cinnamon and lentils and saute for 2 more
minutes. Season and remove from the heat.
Lay the chops on top of the onion and lentil mixture. Arrange the
slices of potato, parsnip and swede on top in an overlapping layer. Pour
over the stock and season.
Cover and bring to the boil, then transfer to the oven and bake for 2
hours, removing the lid for the last half hour to brown the surface
