Ingredients to serve four:
- 8 rib lamb chops
- 2 lamb kidneys
- 2 cups (250g) sliced onions
- 1 large carrot
- 2 tablespoons (30ml) chopped mint
- 4 cups (500g) sliced potatoes
- 1 ¼ cups (300ml) lamb or beef stock
- Corn oil
Preheat the oven to 350⁰F (180⁰C).
Cut any excess fat from 8 rib lamb chops. Put the chops into an ovenproof casserole. Peel and remove the central core of 2 lamb kidneys. Slice the kidneys and add them to the casserole with 2 cups of sliced onions and 1 sliced large carrot. Sprinkle with 2 tablespoons of chopped mint and salt and pepper to taste.
Arrange 4 cups of peeled, thinly sliced potatoes, with the sliced overlapping, on top of the lamb and vegetables. Pour in 1 ¼ cups of well-seasoned lamb or beef stock. Brush the potatoes lightly with corn oil.
Cover the casserole and bake for 1 ½ hours, or until the meat is tender. Uncover and bake for an additional 20 to 30 minutes, or until the potatoes are golden brown.
Submitted by reallylove2cook @yahoo .com