British food is good!
Ingredients - (Makes about 4 servings).
4 lamb chops, or steaks,
4 medium potatoes,
1 med-large onion,
1 carrot (optional),
1 parsnip (optional),
1 cup (plus), of gravy, or stock,
freshly chopped parsley, salt, and pepper to taste,
2 tbsp butter or cooking oil.
Preheat oven to 325F (160C).
(1) Cut off any access fat from lamb chops (or steaks), and briefly brown them under the broiler, or in a frying pan. Reserve.
(2) Wash, peel, and slice potatoes, onions, and (if using) carrots, and parsnips. Reserve.
(3) Lightly grease bottom of a medium sized, ovenproof casserole dish with either butter, or (if using, instead) oil.
(4) Begin layering. Line the casserole with a layer potatoes, follow with onions, and root vegetables.
(5) Place lamb chops, and pour the gravy (or stock) over it.
(6) Top it with any remaining onions, and root vegetables, and finish with a nice, final layer of potatoes on top. Dot the top with remaining butter (or oil).
(7) Cover filled casserole dish with a lid, and place it the oven. Cook for approximately 2 hours, or until sharp knife or skewer goes easily through the mixture.
(8) Remove the lid, and cook for another hour, or until potatoes on top are golden, and crispy.
Using large and shallow spoon, remove portions of the mixture onto individual plates, making sure that each contains a little of everything. Season with salt, pepper, and garnish with parsley.
See HOW TO by Sonja from Lancaster
Sliced lamb kidneys, and whole oysters, are also sometimes used. If you fancy trying, just add them to the layer of chops.
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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