Crafts and Life

8 lamb chops, trimmed
1.5 – 2 lbs potatoes, peeled and sliced
3 onions, peeled and sliced
1 pint beef stock, slightly thickened with a little flour
salt and black pepper

Method

Set oven to 325F or Gas Mark 3 (160C).  Dust the chops lightly with a little seasoned flour.  In a deep casserole arrange layers of the potatoes and the onions, season each layer.  Bring the stock to the boil and pour over sufficient to come half way up the vegetables.  Arrange the chops on top of the vegetables, cover with a lid and cook for 1.5-2 hours, adding more hot stock as necessary.  Serve with carrots and a green vegetable.

Serves 4 – taken from A Taste of Northumbria by Dorothy Baldock