Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lamb chops from the neck
2 lb Potatoes
1 lb Onions, sliced
1 ts Parsley, chopped
pn Thyme
Salt and pepper
1 1/4 c 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, 300F, 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.

From: Pat Stockett Date: 06-01-95 (159) Fido:
Cooking

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