IN A SLOW COOKER
Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
If wishing to brown the ingredients then: Brown the lamb chops in a dash of oil or knob of butter in a hot frying pan.
Do not crowd the pan, as the lamb chops will stew.

Spread half the butter over base of the pre-warmed slow cooker.
Layer half the potato slices evenly over the base of the pot.
Layer the lamb, carrots, onions, celery and leek on top of the potatoes.
Sprinkle over the mixed dried herbs.
Layer the remaining potato slices on top ensuring that the top layer is nicely arranged.
Season liberally with salt and pepper.
Pour in the stock or water and place a piece of baking paper on top. This will prevent the potatoes from discolouring.
Cover with the lid.
Cook on low for 7-8 hours or high for 4-5 hours or until the meat and vegetables are tender.

IN A CONVENTIONAL OVEN
Heat the oven to 160°C
In a dutch oven or large frypan, brown the lamb chops in a dash of oil or knob of butter.
Transfer to a lidded casserole or simply leave in dutch oven.

Spread half the butter over the base of the dish.
Layer half the potato slices evenly on top to form a bottom layer.
Layer the lamb, carrots, onions, celery and leek on top of the potatoes.
Sprinkle over the mixed dried herbs.
Layer the remaining potato slices on top ensuring that the top layer is nicely arranged.
Season liberally with salt and pepper.
Pour in the stock or water and place a piece of baking paper on top. This will prevent the potatoes from discolouring.
Cover with the lid.
Cook for approx. 105-120 minutes with the lid firmly on to prevent liquid escaping.

GRILLING THE TOP (for both conventional and slow cooker recipes)
Preheat the grill to 220ºC.
Remove the paper.
Brush the top potato layer liberally with the remaining butter.
Lift the crockery insert from the crock pot and place under the preheated grill until the potatoes are golden.

TO SERVE
Serve with vegetables. Peas are a classic partner.

Recipe from Beef and Lamb NZ