|4 Tbs butter||4 onions|
|6 loin or shoulder lamb chops||1 cup sliced mushrooms|
|3 tsp salt||½ cup string beans, cut in half|
|1 tsp pepper||1 cup stock or canned consomme|
|6 potatoes, peeled and sliced||½ cup light cream|
Melt 2 tablespoons of the butter in a skillet. Brown the chops well on both sides. Arrange the chops on the bottom of a casserole. Sprinkle with 1 teaspoon of the salt and ½ teaspoon of the pepper. Place half the potatoes on the chops, in a layer. Add successive layers of onions, mushrooms, and string beans. Combine the stock, cream, and remaining salt and pepper. Pour over the vegetables. Arrange the remaining potatoes in an even, overlapping design. Dot with the remaining butter. Cover the casserole and bake in a 350°F oven for 2 ½ hours. Remove the cover and bake for 20 minutes, or until potatoes brown on top. Serve hot, directly from the casserole.