We're lucky enough to have some apple trees in our garden and I also have some fresh oregano and other herbs growing happily too. I decided to make this dish for our dinner this evening as, after a long week, I wanted the oven to do all the work for me tonight. You could use lamb neck chops, leg chops or shanks in the recipe. There was enough to give some to our neighbours as well so it would serve about 6 people generously.
8 large meaty lamb shoulder chops, well trimmed
2 large onions, peeled and quartered
2 leeks - trimmed, washed and sliced thickly
2 green apples, cored and sliced thickly
3 large carrots, sliced
1 teaspoon dried oregano (or 2 tablespoons fresh oregano)
2 cups vegetable stock (or water)
2 tablespoons cornflour
1 tablespoon golden syrup
Heat a small amount of oil in a frying pan and brown the lamb chops well and then tranfer them to an oven-proof casserole dish that has a lid. Add a litle more oil to the pan and brown the onions, leek and apple slices. Scatter the carrots and oregano over the lamb chops. Pour the stock or water over the top of everything in the pot. Cover and cook at 160°C for 1¼ - 1½ hours or until the lamb chops and vegetables are tender.
Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the dish. Mix the cornflour with enough water to make a smooth paste. Stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup and pour back over the chops and vegetables in the casserole dish. Mix well. Serve with plenty of mashed potatoes and some steamed greens.