Brittany Lamb

(SERVES 4)

• 1 onion, thinly sliced
• 1 cooking (tart) apple, thinly sliced
• 15 g/ ½ oz/1 tbsp low-fat spread
• 4 lamb chump chops, trimmed of fat
• 300 ml/ ½ pt/ 1/ ¼ cups cider or apple juice
• 15 ml/1 tbsp chopped mint
• Salt and freshly ground black and pepper
• 15 ml/1 tbsp chopped Parsley

To Serve:

• Dieters` Rosti
• Rocket Salad

Fry (saute) the onion and apple in the low-fat spread for 4 minutes until softened and lightly golden. Remove from the pan with a draining spoon and keep warm. Add the chops and fry 10-15 minutes until cooked to your liking, turning once. Remove from the pan and add the onion and apple. Spoon off all fat, leaving the juices. Add the cider or apple juice and mint. Bring to the boil and boil rapidly until reduced by half. Season to taste. Arrange the chops on four warmed serving plates and top with the onion and apple mixture. Spoon the sauce over the sprinkle with the chopped parsley. Serve with Dieters` Rosti and Rocket Salad.