Prep 30 mins
Cook 3 hrs
This is a famous dish from the North of England. There are two versions, those with carrots and those without - each side argues that their version is the correct one. I personally don't like carrots so make this version. You can, however, add 1 large chopped carrot to the mixture when you cook the onion. You can also use hogget/hoggett chops, but I couldn't add this into the ingredients bit as Zaar didn't recognise the word hogget/hoggett!
- 1 kg shoulder lamb chop
- 3 lambs kidneys, cut in quarters (with the bit in the middle removed)
- 50 g butter, melted
- 2 tablespoons flour
- 3 large onions, sliced
- 1 kg floury potato, peeled and sliced into thin (approx 2-3mm)
- 200 ml chicken stock or 200 ml good quality vegetable stock
- freshly ground salt and black pepper
- Preheat the oven to 190 degrees Celsius.
- Gently dust the lamb with the flour, and place in the bottom of a heavy oven dish (Le Creuset Dutch Ovens are the best if you are lucky to own one). Season the lamb with the salt and pepper.
- If you are using kidneys, brown them gently in a frypan with an extra tablespoon of butter. Add to the chops.
- Put 15g of the melted butter in a frying pan over medium heat, and saute the onions until golden. Do not allow to brown.
- Spread the sauteed onions over the lamb.
- Put the potatoes into a bowl with the remaining butter, and grind over some salt & pepper. Mix well, then place the potatoes evenly over the onion & lamb mixture. (I have tried to brush the melted butter over the potatoes, but you don't get the same result as when you mix them in a bowl).
- Pour over the stock.
- Cover and put into the oven for 30 minutes. Then, reduce the heat to 130 degrees Celsius and cook for another 2 hours.
- Take the lid off and cook for another 30 minutes until the potatoes are golden.
- Serve with your favourite greens and root veges (eg parsnips, carrots etc).