Lancashire Hot Pot – Peter Bouchier

Ingredients

• 3 tablespoons olive oil
• 1kg lamb chops - forequarter or chump are perfect for this dish
• 100g butter
• 8 onions, sliced, (about 1.5 kg)
• 8 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon fresh rosemary leaves
• 6 potatoes, peeled and cut into 1 cm slices, (about 1 kg)
• salt
• freshly ground black pepper
• 4 sprigs thyme
• 1 litre hot lamb or chicken stock, (or even just water)