directions
- Preheat oven to 180°C.
- Add uncooked potatoes to a large casserole dish.
- Pour melted butter over potatoes, and stir until all potatoes are coated.
- Dust chops with seasoned flour, and brown in oil.
- Place chops on the top of the potatoes.
- Take rosemary springs and put them on the top of the chops.
- Fry onion and mushroom until soft but not brown.
- Place onion and mushroom on the top.
- Pour chicken stock into the casserole.
- Cover and cook in oven at 180°C.
- Serve with whatever you want to serve it with!
ingredients
- 1 kg lamb chop
- 3 large potatoes (sliced into rounds)
- 125 g butter, melted
- 1 chopped onion
- 250 g sliced mushrooms
- seasoned flour
- 5 -6 sprigs fresh rosemary
- 1 cup chicken stock
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