Lamb, Leek & Potato Casserole

Ingredients:

• 750g (1½ lb) potatoes, peeled and cut into 5 mm (¼") thick slices
• 2 medium leeks, thinly sliced salt
• freshly ground black pepper
• ½ teaspoon dried rosemary
• 2 tablespoons oil
• 8 large best end of neck lamb chops
• 1 cup hot beef stock

Steps:

1. Put the potatoes in a layer over the bottom of the stoneware pot. Add the leeks and sprinkle with a little salt and pepper and the rosemary.
2. Heat the oil in a frying pan. Add the chops and brown on both sides. Transfer the chops to the stoneware pot, arranging them so that the vegetables are completely covered. Add a little more salt and pepper and pour in the stock.
3. Cover and cook on Low for 8-10 hours or High for 4-5 hours.
4. Taste and adjust the seasoning before serving.

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