Ingredients
- 6-8 middle-neck lamb chops
- 450g (1lb) potatoes, sliced
- 225g (8oz) onions, sliced
- salt
- freshly ground black pepper
- 300ml (½pt) chicken or lamb stock
- 30g (1oz) dripping, melted
Method
- Preheat the oven to 190°C/gas 5.
- Trim the excess fat from the chops and fry them on both sides in their own fat for a few minutes until browned.
- In an ovenproof pot, layer the potatoes, onions and chops, seasoning as you go, finishing with a layer of potatoes.
- Pour over the stock and brush the potatoes with the melted dripping.
- Cover with a lid or foil, increase the oven temperature to 230°C/gas 8 and allow the potatoes to brown for a further 20-30 minutes.
Notes
A simple but delicious stew. Just put all the ingredients into a casserole and pop it in the oven. Seal the chops really well as it helps the flavour. If you cannot find neck chops you can use chump chops. Equipment needed: a casserole dish with a lid and a frying pan.