|Best end of neck of lamb||1 1⁄2 Pound (Chops)|
|Salt||1 1⁄2 Teaspoon|
|Onions||2 , sliced|
|Potatoes||1 1⁄2 Pound, thickly sliced|
|Chopped parsley||2 Tablespoon|
Trim chops and coat with flour seasoned with salt and pepper.
Place a layer of sliced onions in base of an ovenproof casserole then cover with half the chops.
Repeat layers, finishing with a layer of onions.
Add cold water to just cover meat and onions.
Place lid on casserole and cook in a moderately slow oven for 1 1/4 hours.
Remove from oven and place potatoes on top of stew.
Cook for a further 45 minutes.
Serve hot sprinkled with chopped parsley.