4 lamb chops (either chump or loin)
2 tbsp flour
1 - 2 oz butter
1 red onion - sliced
6 oz courgettes - sliced
1 small cooking apple - peeled, cored and sliced
1 oz sultanas
2 tbsp fresh chopped mint
12 fl oz cider
salt and pepper
(1) Coat the chops in flour and gently fry in the butter on both sides until brown. Transfer to a casserole.
(2) Fry the onion and add any remaining flour in the bag. Stir well and cook gently until the onion is light brown.
(3) Transfer to the casserole and add all the other ingredients. Cook for 40 - 45 minutes (180C / 350F / Gasmark 4) until tender.