Recipe by Marychef
My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole - cheap, hearty and tastes FAB! It also freezes well
Top Review by BarbryT
This was a challenge, solely because if one asks for neck chops at the market I used, one gets neck bones. Great for making stock but not so great for braising. They took 3 times longer (at least) than the recipe suggests, to get at all tender. However, the casserole at the end, after getting the meat off the bones, is quite tasty. I have come to the conslusion that in the U.S. what we need to get are shoulder chops. I shall try again with those, because the casserole is distinctly comfort-foodish. Thanks for posting this. ............I am back to add another star. I ate a serving (reheated in the microwave) for lunch at work. Without the issue of the meat, this is delicious!
- 6 lamb neck chops
- 1 onion, peeled and roughly chopped
- 1 parsnip, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 potatoes, peeled and roughly chopped
- 200 g pearl barley
- 1 pint lamb stock
- 1 tablespoon mint sauce
Directions See How It's Made
- Preheat oven to 180 degrees.
- Heat a frying pan with a teaspoon of oil, add your lamb chops,.
- Brown for about a minute on each side then take them out and put in a deep casserole dish.
- Add the veg and barley to the casserole dish.
- Prepare the lamb stock, stir the mint sauce in to it and add to the casserole, making sure the liquid covers the meat and vegetables.
- Cook in the oven for about an hour or hour and a half until the veg is tender and the meat is falling off the bone. Serve with crusty bread.