oven to moderate 180C. Trim chops of excess fat and sinew. Heat oil in a
heavy-based pan. Cook chops for 1 minute on either side or until well
browned; drain on paper towels. Place chops in an 8-cup capacity casserole
dish. Mix together soup, Worcestershire sauce, chicken stock and sherry.
Pour over the chops. Cover casserole and bake for 90 minutes.
Heat extra oil
in a pan and cook the button mushrooms for 3 minutes, or until brown. Set
aside. Add onions to pan and cook for 5 minutes, or until soft and golden.
Stir mushrooms through the casserole. Sprinkle onion slices over
casserole. Return to oven, uncovered, for 30 minutes, or until onions are
crisp and lamb is tender. Serve casserole with steamed fresh vegetables.