Lamb Leek Potato Casserole is rated
based on 156 votes.
Slow Cooker Size
1.5 lb (700 g)potatoes
peeled and cut into 5 mm (¼")
thinly sliced salt
½ teaspoondried rosemary
end of neck lamb chops
Put the potatoes in a layer over the bottom of the stoneware
pot. Add the leeks and sprinkle with a little salt and pepper and
Heat the oil in a frying pan. Add the chops and brown on both
sides. Transfer the chops to the stoneware pot, arranging them so
that the vegetables are completely covered. Add a little more salt
and pepper and pour in the stock.
Cover and cook on Low for 8-10 hours or High for 4-5 hours.