1 1/2 lb. potatoes, peeled & thickly sliced
1 1/2 tsp. salt
8 sm. lamb chops, trimmed of excess fat
4 oz. mushrooms, wiped clean & sliced
1 lg. onion, sliced
1/2 tsp. black pepper
1 tsp. dried thyme
12 oysters
1 1/4 c. brown sauce

Preheat oven to 350 degrees. Cover the bottom of a deep oven-proof casserole with a layer of half the potatoes. Sprinkle over 1/4 teaspoon salt. Arrange the chops on the potatoes and cover them with the mushrooms and onion.

Sprinkle over 1 teaspoon salt, pepper and thyme. Cover with the oysters and the remaining potatoes. Pour in the sauce and sprinkle the remaining salt over the potatoes.

Cover the casserole and place it in the oven. Cook for 2 hours. Remove the lid and increase the heat to 400 degrees. Cook for a further 30 minutes, or until the potatoes are tender and golden brown. Remove the casserole from the oven and serve at once.