Ingredients (Serves 4)

• 4 lean, boneless lamb leg steaks, about 125 g each
• 1 small onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1 medium potato, thinly sliced
• 1 tsp olive oil
• 1 tsp dried rosemary
• salt and pepper
• fresh rosemary, to garnish
• freshly steamed green vegetables, to serve

1. Preheat the oven to 180°C. Using a sharp knife, trim any excess fat from the lamb steaks.
2. Season both sides of the steaks with salt and pepper to taste and arrange them on a baking sheet.
3. Alternate layers of sliced onion, carrot and potato on top of each lamb steaks.
4. Brush the tops of the potato lightly with oil, season well with salt and pepper to taste and then sprinkle with a little dried rosemary.
5. Bake the hot pot chops in the oven for 25 to 30 minutes until the lamb is tender and cooked through.
6. Drain the lamb on absorbent kitchen paper and transfer to a warmed serving plate. Garnish with fresh rosemary and serve accompanied with a selection of green vegetables.

“This recipe would work equally well with boneless chicken breasts. Pound the chicken slightly with a meat mallet or covered rolling pin so that the pieces are the same thickness throughout.”

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