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Ingredients:
6 lamb chops
1 lb (450g) leeks
2 lb (900g) potatoes
2 tablespoons of fine oatmeal
1 bay leaf
1 pint(570ml) stock
salt
pepper
Instructions:
1) Remove fat from chop and cut finely
2) Place fat at the bottom of a casserole dish, put bay lead on top of fat
3) Season chops and roll in oatmeal
4) Pack tightly on top of fat
5) Wash and cut leeks finely, place on chops, season
6) Peel and slice half the potatoes, place on top of leeks
7) Keep the remainder of the potatoes whole, place on top
8) Boil stock and add to caserole, stock should not cover the whole potatoes
9) Cook in oven at (160°C), (325°F), Gas Mark 3 for 2.5 hours
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