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Preparation time:
15 minutes
Cooking time:
2 hours
Serves:
4
Calories:
365
(per serving)
Fat:
11
g (per serving)
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Ingredients
8 lean Lamb Chops
2 cloves of garlic, crushed
1 large onion, sliced
1 leek sliced
3 carrots, sliced
½ tsp dried tarragon
1 kg/2Ib 4oz potatoes, thinly sliced
300ml/ ½ pint stock
1 tbsp oil
salt & pepper
Preheat the oven to 180C/Gas Mark 4. Trim any excess fat from the chops, season well with salt & pepper and place in a large casserole dish. Sprinkle with garlic.
Place the vegetables over the lamb and sprinkle with the herbs. Arrange the potato slices over the meat and vegetables overlapping the slices.
Bring the stock to the boil, season with salt & pepper and pour over the casserole. Brush the potatoes with the oil, cover with foil or lid and place in oven. Cook for 1 ½ hours.
Remove the foil or lid and increase the temperature to 220C/Gas Mark 7 and return the casserole to the oven for a further 30 minutes until the potatoes are browned.
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