Preparation time is 25minutes
Cook time is 2hours
Total time is 2hours 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 2tablespoons olive oil
- 8 lamb chops, each about 200 g
- 900grams potatoes, cut into 5mm slices
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 onions, sliced
- 8 salted anchovies, finely chopped
- 2 1/3 cup vegetable stock, hot
- 1 knob butter
Method
Step 1 of 3
Preheat the oven to 180°C. Heat a drizzle of the oil in a large frying pan, add the lamb chops, and cook over a medium heat for a couple of minutes on each side until lightly browned. You might need to do this in two batches if your pan is not that big.
Step 2 of 3
Put a layer of the potatoes in the bottom of a 2.3 L flameproof dish, lay the chops on top, and season well with salt and black pepper. Heat the remaining oil in the frying pan, add the onions, and cook over a low heat, stirring frequently, for 10 minutes, or until beginning to soften. Stir in the anchovies. Spoon a layer of the onion mixture on top of the chops, then add the rest of the potatoes and the onion mixture in layers, finishing with one of potato.
Step 3 of 3
Pour in enough of the stock to come nearly up to the top of the potatoes. Dot the potatoes with butter, cover the dish tightly with foil, then put in the oven to cook for 2 hours, or until the potatoes are meltingly soft and the stock has been absorbed. Remove the foil for the last 20 minutes of cooking. Serve with pickled red cabbage.
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