Ingredients
8 x 175g/6oz middle neck lamb chops
4 lamb kidneys, cored and sliced
1kg/2lb potatoes, sliced
250g/8oz onions, sliced
salt and pepper
300ml/10fl oz veal or lamb stock
25g/1oz lard or dripping
Method
1. Trim any excess fat from the chops, melt it down and use it to fry the chops and kidneys over a high heat from 3 to 4 minutes.
2. Rinse the potatoes thoroughly in cold water and put a layer of them in a deep ovenproof dish.
3. Lay some of the chops on top and cover with a layer of kidneys and onions. Continue with these layers, seasoning each with salt and pepper, and finishing with a layer of potatoes.
4. Pour over the stock and brush the potatoes with melted lard or dripping, or the melted-down fat from around the kidneys if available.
5. Cover with a lid and cook in the oven 180C/350F/Gas 4 for 2 hours. Remove the lid, increase the heat to 200C/400F/Gas 6, place the dish near the top of the oven and cook for 30 minutes more to brown the potatoes.
