Total Steps
4
Ingredients
11
Tools Needed
2
Ingredients
- 1.0 kg lamb chops
- 1.0 tablespoon vegetable oil
- 1.0 cup medium onions
- 1.0 cup medium carrots
- 0.5 cup celery
- 0.5 cup turnip
- 3.0 medium potatoes
- 1.0 cup beef stock
- 2.0 teaspoon chopped parsley
- to taste salt(optional)
- to taste pepper(optional)
Instructions
Step 1
<a href="/technique/H7TNTGFZ/season">Season</a> <a href="/technique/6L7QNTJV/chop">chops</a> well, lightly flour, and <a href="/technique/D434P8MH/brown">brown</a> both sides in a <a href="/technique/NZ2LK8CC/fry">fry</a> pan. Set aside.
Step 2
<a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/3JDX2Q84/slice">slice</a> vegetables.
Step 3
Grease a casserole <a href="/technique/QQVZX64Y/dish">dish</a> and cover bottom with lamb. Cover with a layer of <a href="/technique/3JDX2Q84/sliced">sliced</a> vegetables then a layer of potato. Repeat until all ingredients are used, <a href="/technique/T5QXGXYH/finishing">finishing</a> <a href="/technique/R34ZSY3M/top">top</a> with potato. Add <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> stock, cover and cook 180C/370F for 1 1/4 hours. Remove lid, dot potato <a href="/technique/R34ZSY3M/top">top</a> with butter and continue to cook for 20 minutes to <a href="/technique/D434P8MH/brown">brown</a> the potatoes.
Step 4
Sprinkle with chopped parsley and <a href="/technique/Y6MVNCHX/serve">serve</a>.