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Panfotheram

Square white dish of sliced potatoes with four lamb chump chops on top scattered with parsley. For Panfotheram recipe.

I came upon an online discussion on the origin of the term ‘Panfotheram’ and one contributor suggested that it may allude to “Pan-fo’-the-ram” which I rather like.  The dish consists of lamb chump chops laid on top of potatoes which is also a common way of cooking lamb in many European countries, particularly France and Greece.  Caroline Conran has stated that it was a dish served in the farmhouse after a lamb (or sheep) had been slaughtered.  

Equipment

  • Weighing scales
  • Measuring jug
  • Baking dish (22 x 22cm)
  • Kitchen foil
  • Frying pan

Preparation method

  • Preheat the oven to 170C/325F/gas 3.
  • Grease the baking dish generously with butter.
  • Place a layer of sliced potatoes in the bottom of the dish. Season with salt, pepper and rosemary. Add another layer of potatoes and season this too.
  • Heat the lard in the frying pan and fry the chops lightly on both sides to seal the meat, then place them in the casserole on top of the potatoes and onions.
  • Place the stock in the saucepan and bring to the boil.
  • Take off the heat and pour over the meat and potatoes.
  • Tightly cover the baking dish or tray with kitchen foil, place in the oven and bake for about 1 hour until the meat is very tender.
  • Remove from the oven and remove the foil. You may find there is too much liquid. If it comes up to above the layer of potatoes, drain most of it off. It should reach up to under the top layer of potatoes.
  • Check that the potatoes are cooked through.
  • Return to the oven, uncovered, and cook for 15-20 minutes to brown.
  • Remove from the oven, scatter parsley over the meat and potatoes and serve immediately.

Note: The addition of rosemary, though probably not authentic, improves the flavour of the dish.
Note: There are versions of this dish in other European countries, particularly France and Greece.  To make the recipe French just scatter thinly sliced garlic among the layers of potatoes.  To make it Greek replace the rosemary with dried oregano, add finely sliced garlic and the grated zest of a lemon.  Replace the stock with water mixed with the juice of two lemons.
More recipes from Durham and Northumberland
Newcastle pudding
Northumbrian harvest teacake
 

Georgian

Serves:
4
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • Butter for greasing
  • 1 kg potatoes, peeled and thinly sliced
  • Lard for frying
  • 4 lamb chump chops
  • 300 ml lamb stock
  • 1 tbsp fresh rosemary, finely chopped
  • Salt and freshly ground black pepper

To serve

  • 2 tbsp finely chopped parsley

Nutrition

Nutrition Facts
Panfotheram
Serving Size
 
480 g
Amount per Serving
Calories
600
Percent of Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
151
mg
50
%
Sodium
 
713
mg
31
%
Potassium
 
1651
mg
47
%
Carbohydrates
 
34
g
11
%
Fiber
 
6.6
g
28
%
Sugar
 
1.2
g
1
%
Protein
 
49
g
98
%
Calcium
 
115
mg
12
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Georgian, Lamb chump chops, Potatoes

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace