Ingredients

• 5 medium potatoes
• 4 large lamb chops
• 3 onions
• 2 lambs kidneys, cut into bit size chunks (optional)
• 2 dried mushrooms, chopped fine (or use a handful of fresh, or both) (optional)
• 1 pint of hot lamb stock (a mixture of chicken and beef works well too)
• 1 large knob butter
• salt
• pepper

Instructions

1. Preheat the oven to 160°C.

2. Peel the potatoes and cut into medium/thin discs.

3. Chop the onions any way you like.

4. In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.

5. Now layer half the onions and all of the mushrooms and season again.

6. In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.

7. Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes. Season again.

8. Pour over the stock, you only want enough to come just below the last layer of potatoes.

9. Cover with a lid or use foil and bake for around 2 hours.

10. Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.

11. MMMMM! Meltingly tender!