Lamb is a spring meat, to be sure, and if you use new carrots, new potatoes and new onions in this recipe, the whole dish is a delicious homage to the fresh first growth of the season. This is an old recipe from the 100% English [Howard] side of my family, passed down to me. It sounds a bit bland, but it holds rich depths of flavour. The browning of the ingredients in the butter is the trick there—a bit time consuming, but utterly essential. Don’t substitute vegetable oil!
This recipe comes without specific measurements, but, it doesn’t really need specific measurements. The old recipes are great this way, aren’t they? You can use pork instead of lamb as the seasons change from Spring to Autumn…
Lamb Chops – at least one each
Carrots – at least one per two chops – sliced in rings
Potatoes – one per chop, more or less – sliced thinly
Onions – at least one – chopped or sliced
Butter – small amount to brown and fry with
Paprika – to sprinkle on top
Salt and pepper to taste
Brown chops in a pan. Place in a casserole dish. Brown onions, place on chops. Fry carrots, add to casserole dish. Add enough water to cover chops, not more than ½ way up casserole dish. Salt and pepper to taste. Arrange sliced potatoes on top. Sprinkle with paprika. Bake at 350 for 1½ hours with lid on, and ½ hour with lid off.
Recipe thanks to Juleigh Howard-Hobson