2 lb. middle neck lamb chops
Salt & freshly ground black pepper
1/2 lb. onions, sliced
4 carrots, sliced
2 sticks celery, chopped
2 tsp. dried mixed herbs
1 lb. potatoes, diced
1 1/4 - 2 c. light stock
2 tbsp. butter

Place the chops in a casserole, season and cover with the vegetables. Sprinkle with half the herbs and top with the diced potato. Season and pour over the stock so that it just comes up to the layer of potato. Cover and place in a moderate oven, 350 degrees, for 2 hours.

Uncover the casserole, sprinkle the potatoes with the remaining herbs and dot with the butter. Raise the oven temperature to 400 degrees and return the casserole to the oven for 30 minutes to brown. Serves 4 to 6.