6-8 Lamb BBQ Chops
4 Rashers of Rindless Bacon, cut into wide strips
1 tablespoon of Olive Oil
1kg of Potatoes, cut into thick slices
3 Large Carrots, cut diagonally into thick slices
3 Medium Onions, cut into thick slices
2 Cups of Beef Stock
1 Teaspoon of Fresh Thyme, chopped
Parsley for garnish
Salt and Pepper to Taste
(We cook this in our electric frypan with lid, great if it is a large banquet style one)
Heat the frypan, add the oil and cook off the bacon and remove. Brown the chops on both sides and remove and drain.
Arrange half the potato, carrots and onion in a layer on the bottom of the pan; add half the bacon and then cover with the lamb chops. Add the rest of the potatoes, carrots and onion and bacon over the layer of chops.
Add the stock and thyme, cover with the lid and bring to the boil. When the stock has boiled reduce to a slow simmer for 1.5 hours or until the lamb is tender. Serve garnished with chopped parsley.