Ingredients
- 8 lamb forequarter chops
- 4 lamb kidneys
- 30 g (1 oz/1/4 cup) plain (all-purpose) flour
- 50 g (1 3/4 oz) butter
- 4 potatoes, thinly sliced
- 2 large brown onions, sliced
- 1 large carrot, chopped
- 435 ml (15 1/4 fl oz/1 3/4 cups) beef or vegetable stock
- 2 teaspoons chopped thyme
- 1 bay leaf
- melted butter, extra
Method
1. Preheat the oven to 160°C (315°F/Gas 2-3), and grease a large casserole dish. Trim the chops of excess fat and sinew, then remove and discard the cores from the kidneys. Cut kidneys into quarters. Toss the chops and kidneys in the flour, shaking off and reserving the excess. Heat the butter in a frying pan and brown the chops quickly on both sides. Remove the chops from the pan and brown the kidneys.
2. Layer half the potato slices in the base of the casserole dish and top with the chops and the kidneys.
3. Add the onion and carrot to the pan, and cook until the carrot begins to brown. Layer on top of the chops and kidneys. Sprinkle the reserved flour over the base of the pan and fry, stirring, until dark brown. Gradually pour in the stock and bring to the boil, stirring. Season well, and add the thyme and bay leaf. Reduce the heat and simmer for 10 minutes. Pour into the casserole dish.
4. Layer the remaining potato over the meat and vegetables. Cover and bake for 1 1/4 hours. Increase the oven temperature to 180°C (350°F/Gas 4), brush the potato with the extra melted butter and cook, uncovered, for 20 minutes, or until the potato is brown. Season and serve.
