Ingredients
6 to 8 lamb chops
1 large onion
3 crushed cloves of garlic
3 to 4 large potatoes, peeled and sliced
2 each of carrots, parsnips, swede (rutabaga) and turnip
2 Tbsp butter
1 Tbsp thyme
1 handful of barley
1 half pint of Guinness
1 half pint of beef broth
Directions
1. Pre-heat oven to 375˚ F.
2. In frying pan, brown lamb chops for a couple of seconds each side to seal in juices.
3. Chop root vegetables, brown in juices of chops.
4. Place 2 Tbsp of butter in bottom of pan, add in sliced onion and garlic. Add a layer of sliced potatoes follow by a layer of root vegetables, shake in some salts. On top of layered vegetables, sit browed chops, sprinkle on thyme and handful of barley, then add last layers of vegetables and potatoes, sprinkle on a little more sail.
5. Pour over 1 half pint of Guinness and 1 half pint of beef stock. Cover with lid and simmer on low to medium heat for approx 20 minutes.
6. Transfer to 375˚ oven for approx. 2 hours. Makes 4 servings.
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