Lamb, herb and leek stew: St. Patrick’s Day.

Trim four rashers of bacon and four forequarter chops. 

Fry the bacon in oil or dripping in a deep heavy-based pan. Remove. Brown the chops in the same pan. Remove. Peel four large potatoes and three carrots; cut the potatoes into thick slices and the carrots into diagonals. Chop a leek into thin rounds, rinsing if necessary. Chop an onion into thick rounds. 

Line the pan with a layer each of potato, carrot, leek and onion. Add white pepper and half the bacon. Arrange the chops on top. Repeat with more potato, carrot, leek and onion and the rest of the bacon. Add a teaspoon of chopped fresh thyme and add enough beef stock to just cover the vegetables. Cover the pan, bring to boil, reduce heat and simmer for an hour or longer.