Category : Lamb Dishes
A slightly more luxurious version of this classic, traditional British dish
45ml/3tbsp dripping or oil
900g/2lb neck lamb chops (approximately 8 chops)
175G/6oz lamb’s kidneys, chopped into large pieces
900g/2lb potatoes, thinly sliced
3 carrots, thickly sliced
450g/1lb leeks, sliced
3 celery sticks, sliced
15ml/1tbsp fresh thyme, chopped
30ml/2tbsp fresh parsley, chopped
Small fresh rosemary sprig
600ml/1pt beef or vegetable stock
Salt and ground black pepper
Preheat oven to 170°C/325°F/Gas mark 3. Heat the dripping or oil in a large pan and cook the lamb chops and kidneys in batches. Remove the meat for later and reserve the cooking fat.
In a large casserole dish make layers of the lamb chop and kidneys, ¾ of the potatoes and the carrots, leeks and celery, sprinkling the herbs and seasoning as you go. Tuck the sprig of rosemary down the side of the dish.
Arrange the remaining potatoes over the top of the layers, pour over the stock and reserved fat, then cover with a tight fitting lid and cook for 2.5 hours.
Increase the oven temperature to 220°C/425°F/Gas mark 7, remove the lid and cook for a further 30 minutes. Serve piping hot with warm crusty bread.