Ingredients
- 10 fl stock
- 3 lamb chops from the neck
- 1 salt and pepper
- 2 lb potatoes
- 1 lb onions
- 1 t parsley
- 1 pinch thyme
Trim the meat of bone, fat and gristle, then cut into fairly large pieces. Layer the meat and the vegetables in a deep pan, seasoning each layer well, and ending with potatoes. Pour in the stock and cover with a piece of buttered foil, then the lid, and bake in a slow oven, 300F, for about 2 hours. Or, if preferred, on the top of the stove, shaking teh pan from time to time to prevent sticking. Add a very little more liquid if needed.