Panfotheram

• 6 large lamb chops
• salt and pepper
• 1 lb onion, very thinly sliced
• 2 lbs potatoes, very thinly sliced
• 20 ounces good hearty chicken stock or 20 ounces turkey broth

1. Trim and season the chops and bring the stock to the boil.
2. Grease a large wide casserole dish with butter, lard or shortening and put in a layer of half the potatoes, then a layer of half the onions.
3. Season well with salt and pepper.
4. Repeat the layers, season again and then lay the chops on top.
5. Pour in the stock, which should come about half-way up the vegetables.
6. Cover the dish and bake at 350F for 2 hours.
7. Check the dish periodically and add more liquid as needed.
8. Skim some of the fat off the top and serve very hot.

lamb chops, salt, onion, potatoes, chicken

Taken from www.food.com/recipe/panfotheram-18416 (may not work)