It's also not a dish for warm weather so March/April is about the latest I trot this out until the weather cools in October and it's time for comfort food again.
What you need:
A couple of lamb chops
1 large potato (or 2 medium), thinly sliced
1 onion, thinly sliced
1 large clove of garlic, thinly sliced
About 1/2 litre of stock
A little fresh rosemary
What to do:
Heat a little oil and a small knob of butter in a frying pan. Fry the lamb chops until they are brown on both sides and set aside.
In the bottom of a small casserole dish, make a layer of half the potato slices, then cover it with a layer of half the onions and all the garlic. Sprinkle over the rosemary, and season. Put the lamb chops on top, then make another layer of onion and top it with the rest of the potato slices. Season the top of the potatoes.
Deglaze the frying pan with the stock then pour it into the casserole dish. It should be about 2/3 deep. Dot a little butter onto the top potato slices then put the dish in the oven for 90 minutes. Check it occasionally to make sure it's not drying out - top up with a little hot water if it is.
If you don't have lamb stock (fresh or from a cube), use vegetable stock. Any other meat stock will skew the flavours and you want the lamb to shine through.
This benefits from some greens of some sort on the side to counteract the carbs. I like to dish up some green beans or a little braised savoy cabbage.