• 8 lamb chops
  • oil
  • 1 onion, finely sliced
  • 450g potatoes, peeled and thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 pack parsley, chopped
  • 650ml lamb or chicken stock
  • butter


  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Trim any excess fat off the chops then brown them really well in a little oil. Set aside and fry the onions until tender. Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. cover and cook for 1 hour.
    Take off the lid and cook for a further 30 minutes until the top is crisp and golden.


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