3 lb Lamb chops from the neck
2 lb Potatoes
1 lb Onions, sliced
1 T Parsley, chopped
1 x Pinch thyme
1 x Salt and pepper
10 fl Stock
Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
Layer the meat and the vegetables in a deep pan, seasoning each layer
well, and ending with potatoes. Pour in the stock and cover with a piece
of buttered foil, then the lid, and bake in a slow oven, 300 F, for about 2
hours. Or, if preferred, on the top of the stove, shaking the pan from
time to time to prevent sticking. Add a very little more liquid if
needed.
