Ingreadient :

• 2 tablespoons vegetable oil
• 12 lamb chops
• 1 tbs plain flour
• Sea salt and freshly ground black pepper
• 3 large onions, sliced
• 6 lamb’s kidneys, cleaned and chopped
• 500ml lamb stock
• 1 tablespoon Worcestershire sauce
• a few sprigs of rosemary (optional)
• 1kg Maris Piper potatoes, peeled sliced

Direction :

1. Dust the lamb in flour. Heat the oil in a large casserole pan over a medium heat and fry the lamb chops in batches, until browned all over. Season each batch as you cook them and set aside on a plate once cooked until all the lamb is done.
2. Add the onions to the same pan, season again and cook, stirring every now and then, for 5 minutes until starting to soften. Pop the lamb back into the pan and add the kidneys. Pour the stock into the pan and add the Worcestershire sauce and sprigs of rosemary. Season well and stir in.
3. Spread the sliced potatoes all over the top to cover. Dot with butter then season and cook in the oven for 1 ½ to 2 hours at 180°C.