Lamb and Lima Bean Casserole ~ Australia

2 lb. lamb chump or forequarter chops (any lamb chops will do)
2 T. seasoned flour
1 T. butter or oil
1 lg. onion
1 T. lemon juice
1 bay leaf
1/2 tsp. garlic salt
1 C. stock (any type)
1 C. cooked or canned lima beans. (any cooked bean may be substituted except green beans )
2 lg. potatoes
salt and pepper to taste
extra butter

Cut chops in half, remove any excess fat and roll them in seasoned flour. Heat butter or oil in pan and brown chops on both sides. Remove from pan and place in a medium sized oven-proof dish. Slice onion and sauté in pan (add a little more butter or oil if necessary). Add any remaining seasoned flour, together with lemon juice, bay leaf, garlic salt and stock - and bring to the boil. Allow to thicken slightly. Add beans to onion mix - then pour over the chops. Season to taste. Thinly slice the potatoes and arrange over the top of the casserole. Dot with butter or brush with oil. Cover and bake in a moderately slow (325 F or 160 C) oven for 2 hours. Remove the lid during the last 1/2 hour and increase the temperature to 350 F/180 C to allow the potatoes to brown and crisp slightly.

Serves 4