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1. Heat the oven to 180C/fan 160C/gas 4. Trim any excess fat off the chops then brown them really well in a little oil. Set aside and fry the onions until tender. Layer the lamb, onions, potatoes and carrots in a large casserole, sprinkling parsley and seasoning as you go, saving enough potato to finish with a thin layer on top. Pour in the stock and dot the top with butter. Cover and cook for 1 hour.
2. Take off the lid and cook for a further 30 minutes until the top is crisp and golden.

Per serving

493 kcalories, protein 31.6g, carbohydrate 23.4g, fat 31 g, saturated fat 14.7g, fibre 2.7g, salt 1.73 g

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• Yasmin

  02 April 2009

  Yasmin rated and commented on this recipe

  

  Easy, fast and taste delicious. Even my fussy eater loved it! I used lamp chop as described in the menu and I doubled up the potatoes and carrots and used a full liter of chicken stock. I layered it as described and left it to cook slowly on low for about 2 hours. The lamb just fell apart and was so tender. I highly recommend this dish for a midweek meal or for entertaining. A keeper.

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• Beezer129

  13 August 2009

  Beezer129 commented on this recipe

  We took this to 'a bring a supper evening', everyone said it was great, I didn't get a look in I will have to take their word for it. I love the GF one pot recipes!

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Ingredients

• 8 lamb chops
• oil
• 1 onion , finely sliced
• 450g potatoes , peeled and thinly sliced
• 2 carrots , peeled and thinly sliced
• 1 pack parsley , chopped
• 650ml lamb or chicken stock
• butter

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours

Ingredients

• 8 lamb chops
• oil
• 1 onion , finely sliced
• 450g potatoes , peeled and thinly sliced
• 2 carrots , peeled and thinly sliced
• 1 pack parsley , chopped
• 650ml lamb or chicken stock
• butter

Per serving

493 kcalories, protein 31.6g, carbohydrate 23.4g, fat 31 g, saturated fat 14.7g, fibre 2.7g, salt 1.73 g

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