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Recipe by olive magazine

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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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http://www.bbcgoodfood.com/recipes/10091/

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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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