|Lamb neck chops||1 Kilogram (middle neck)|
|Button mushrooms||100 Gram|
|Black pudding||100 Gram|
|Melted butter||25 Gram|
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Heat the oil in a frying- pan and quickly brown the chops on both sides.
Place in a casserole.
Soften the onions in the pan; do not brown.
Pour in the gravy and add the mushrooms.
Bring to the boil and pour over the chops.
Cover with the sliced black pudding and then the celeriac.
Cook, covered, for 2 hours.
Brush the melted butter over the celeriac slices and cook for 20 to 25 minutes or until the celeriac is brown with crisp edges.