METHODPreheat the oven to 180°C or Gas mark 4.
Lightly cook the vegetables, garlic and rosemary in 50g of butter. Once cooked, remove from the pan and keep to one side.
Melt the remaining butter in the pan and brown the chops on each side. Again, remove the chops from the pan.
Once done, add the wine, boil and reduce until almost dry, before adding the stock and bringing to the boil.
Place the chops into a shallow braising dish, cover with the vegetables and season with salt and pepper to your taste.
Lay the sliced potatoes onto the chops so that they are overlapping.
Pour over the hot stock, place into oven and cook for one hour, basting the potatoes every 15 minutes.
Serve and enjoy.
Serves: 4
Preparation: 10 mins
Cooking: 60 mins
8 Albert Bartlett Original Rooster Potatoes (finely sliced)
2 carrots (finely diced)
2 celery sticks (finely diced)
2 onions (finely diced)
1 clove of garlic (crushed)
2 sprigs of rosemary
75g of butter
4 large lamb chops
150ml white wine
650ml good lamb or beef stock
salt and pepper