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Ingredientes
- 2 ounce Dripping Four x 6 ounce lamb chump chops Six large onions, minced One pint lightly thickened stock
- 2 ounce Melted butter Minced parsley Potatoes
Direcciones
- 1. In a large frying pan, colour lamb quickly on both sides in dripping and take out of pan. Slice onions thinly and saute/fry to colour, stirring regularly. Take out and put aside.
- 2. Cut potatoes into a cylindrical shape and slice. Place a layer of potatoes on the buttered bottom of the casserole dish and put half the onions on top.
- 3. Lay chops on top and season well. Pour the rest of the onions on top. Lay potatoes on top to cover and pour on stock. Cook in oven at 180C (gas mark six) for 10 min.
- 4. Take out and press down the potatoes to squeeze out air. Brush with melted butter and cook for another 90 min, pushing down quite regularly. Serve sprinkled with minced parsley and braised pickled red cabbage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 101 | 99% |
| Total Fat 11.5g | 14% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 82mg | 3% |
| Potassium 3mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.12g | 0% |
