15 ml (1 tbsp) oil
450 g (1 lb) lean fillet of lamb, cut into 5 cm (2 inch) strips
1 lemon, thinly sliced
5 ml (1 tsp) dried thyme
salt and freshly ground pepper
150 ml (1/4 pint) stock
1 eating apple, cored and sliced
chopped parsley, to garnish
450 g (1 lb) lean fillet of lamb, cut into 5 cm (2 inch) strips
1 lemon, thinly sliced
5 ml (1 tsp) dried thyme
salt and freshly ground pepper
150 ml (1/4 pint) stock
1 eating apple, cored and sliced
chopped parsley, to garnish
method
1. Heat the oil in a shallow flameproof casserole and brown the meat. Cover with the lemon slices.
2. Stir the thyme, salt and pepper into the stock and pour over the lamb. Bring to the boil and simmer for 20 minutes.
3. Arrange the apple slices over the lemon. Cook for a further 10 minutes, or until the lamb, apple and lemon are tender. Serve garnished with parsley.
2. Stir the thyme, salt and pepper into the stock and pour over the lamb. Bring to the boil and simmer for 20 minutes.
3. Arrange the apple slices over the lemon. Cook for a further 10 minutes, or until the lamb, apple and lemon are tender. Serve garnished with parsley.
serving amount
serves 4
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