Native Food Shop

Ingredients
50 g butter
8 lamb chump chops
3 onions
2 carrots
2 large potatoes
6 sprigs of fresh thyme
3 fresh bay leaves
150 g pearl barley

Method
Preheat the oven to 180ºC/gas 4.
Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
Add a wineglass of water and deglaze the pan for 5 minutes.
Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.