This dish is traditionally done with a leg of lamb cut in a specific way that it comes with the kidneys and liver still attached.  However i have simplified this dish to make it more economical so we can all enjoy lamb this Easter.

Serves 4

Ingredients

8 lamb or hogget shoulder chops

3 sprigs of fresh rosemary, roughly chopped

2 bulbs of garlic, separated

4 red onions, peeled and sliced into thick wedges

600g potatoes, peeled and cut into large pieces

Olive oil

1 glass of white wine

1 cup of beef stock

Sea salt and cracked black pepper

Method

Preheat the oven to 190C

Heat a large heavy based fry pan up to hot and add a little olive oil.  Sear the chops so they are golden brown on each side. Remove and place into a deep sided large oven dish.

Add the onions and garlic and brown, remove and add to the pan with the chops.

Now add the potatoes and brown lightly on all sides. Pour over the wine and stir to remove any bits off the bottom of the pan. Add the stock and herbs and bring back to the boil.

Place the potatoes over the lamb and pour all the liquid from the pan over the lamb and vegetables.

Bake for 30 minutes or until the potatoes are tender and the sauce has thickened.

Serve on the table in the oven dish with your favourite accompaniments.