Layered lamb and potato bake

A few weeks ago I tried this slow cooker recipe for the first time. It turned out to be really good so I am putting it up here to share. The original is in the Holst 'Popular Potatoes' book. My American friends will have to convert the measures to pounds and ounces, etc.

for 6 servings:

800g floury potatoes

1/2 tsp salt

1 large onion

1 large clove garlic

I Tbsp oil

1.2-1.5kg (about 8) lamb shoulder chops

1 x 400g can diced tomatoes in juice

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1 tsp dried oregano

salt and pepper

chopped basil or parsley to serve (optional)

Turn your slow cooker to LOW and coat with non-stick spray.

Peel and thinly slice the potatoes.

Arrange the potatoes in a layer in the slow cooker and sprinkle with the salt.

Peel and chop the onion and garlic.

Heat the oil in a frying pan, add the onion and garlic and cook until the onion has softened.

While the onion cooks, arrange the lamb chops in a layer on top of the potatoes.

When the onion is ready, stir the tomatoes and juice, tomato paste, vinegar and oregano into the pan. Season to taste, then bring the sauce to the boil.

Pour the onion and tomato mixture over the lamb.

Cover and cook on LOW for 8-10 hours.

To serve, carefully move the chops to one side. Divide the potatoes between plates, place a chop on top of each and spoon over some of the sauce. garnish with some chopped parsley or basil if you wish.

Enjoy!