Lamb Casserole

Ingredients

Neck of lamb chops (2 pc per person)
Sunflower oil 60ml
Onion (large dice) 90gr
Carrot (large dice) 90 gr
Leeks (large dice)90 gr
Turkish mustard to spread on lamb
Fresh/dry rosmary pinch
Fresh/dry Thyme pinch
Bay leaf 2to 3 pc
Plain flour 180 gr
Lamb/chicken stock fresh or cube 2lt
Sea salt and fresh ground mix pepper pinch

METHOD
Wash and pat dry lamb chops,season and spread with mustard.
Put flour in dish and season with salt and pepper.
Put oil in a frying pan and heat up till a blue haze is showing.
Put lamb chops in the seasond flour shake off excess flour and place in the hot oil Cook the lamb untill it takes on a golden brown colour and take out and put in to the cassarole dish..
When all the lanb is cooked add all the vegetables and herbs into the pan and cook to a golden brown.
Place the cooked herbs and vegetables on top of the lamb and add the sliced peeled potatoes cover with stock and place in a pre heated oven 350F/180C, for 2 hours, check that the meat is cooked and take out the cassarole and brush the potatoes with melted butter.