8 lamb chops, about 2.5 cm thick
4 lambs kidneys, cut into quarters,cores removed
1/4 cup plain flour
4 potatoes, thinly sliced
2 large onions, sliced
1 large carrot, chopped
1 3/4 cups beef stock or vegetable stock
2 teaspoons chopped fresh thyme
1 bay leaf
30g butter, melted
1 large jalapeno pepper, seeded and finely chopped (optional)
1. Preheat the oven to 315f degrees.
2. Brush a 4 litre overproof casserole with melted butter or oil.
3. Trim the meat of excess fat and sinew.
4. Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
5. Heat the butter in a large frying pan and brown the chops quickly on both sides.
6. Remove the chops from the pan and set aside, then cook the kidneys until browned.
7. Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
8. Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
9. Layer on top of the chops and kidneys.
10. Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
11. Gradually pour in the stock and bring to the boil, stirring.
12. Season well with salt and cracked black pepper, and add the thyme and bay leaf.
13. Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
14. Layer the remaining potato over the top, covering the meat and veggies.
15. Cover and cook in the oven for 1 1/4 hours.
16. Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.