Potato Chops

1 x 450 g/16 oz can baked beans
450 g/1 lb potatoes, peeled and sliced
salt
freshly ground black pepper
4 lamb leg bone steaks, trimmed of fat
25 g/I oz polyunsaturated margarine, melted
1 tablespoon chopped fresh rosemary

Place the baked beans in the bottom of a greased ovenproof dish. Arrange the potato slices on top of the beans and sprinkle with salt and pepper. Place the lamb on top and sprinkle with more salt and pepper.

Mix together the margarine and rosemary and spoon over the meat and potatoes. Cover the dish and cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 30 minutes.

Uncover the dish, increase the oven temperature to hot (220 °C/425 °F, Gas Mark 7) and cook for a further 15 minutes or until the meat and potatoes are tender. Serve with a green salad.

,SERVES 4