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| What You Need: |
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1 tablespoon butter, softened, plus 1 tablespoon butter, cut into ¼-inch bits
6 medium-sized potatoes, peeled and cut crosswise into ¼-inch slices
6 lean shoulder lamb chops (about 2 pounds), each cut about 1 inch thick and trimmed of all fat
1 teaspoon salt
Freshly ground black pepper
6 lamb kidneys, membranes removed, trimmed of all fat, and cut crosswise into ¼-inch slices
6 shucked oysters (optional)
½ pound fresh mushrooms, including stems, cut lengthwise into ¼-inch slices
3 medium-sized onions (about 1 pound), peeled and cut crosswise into 1/8-inch slices
2 cups water
1 tablespoon finely chopped parsley
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| How To Cook: |
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1. Preheat the oven to 350°F. Using a pastry brush, coat the bottom and sides of a 4-to 5-quart casserole at least 6 inches deep with the 1 tablespoon of softened butter.
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2. Spread about one third of the potato slices evenly over the bottom of the casserole, and place 3 lamb chops side by side on top. Sprinkle the chops with ½ teaspoon of the salt and a few grindings of pepper.
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3. Add half the kidneys, 3 oysters, half the mushrooms and half the onions, and cover with another third of the potatoes. Place the 3 remaining chops on the potatoes and sprinkle them with the remaining salt and a few grindings of pepper.
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4. Add the remaining kidneys, oysters, mushrooms and onions, and spread the rest of the potatoes evenly over the top. Pour in the water. Dot with the bits of butter.
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5. Cover and bake in the middle of the oven for 1½ hours. Remove the cover and bake for 30 minutes longer, or until the top is brown. Sprinkle with parsley and serve directly from the casserole.
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