Ingredients:
3 lbs lamb chops, at least 1 inch thick
6 carrots, peeled cut into large chunks
6 onions, peeled and cut into quarters ( through the root)
30 fluid ounces lamb stock or 30 fluid ounces chicken stock
8 -12 potatoes, peeled and cut into big chunks ( more if you like!)
1 sprig fresh thyme
1 tablespoon unsalted butter, softened (optional)
1 tablespoon plain flour (optional)
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
salt & freshly ground black pepper
Directions:
Preheat the oven to 350 F (optional).
Cut any large chops in half and trim off all the excess fat, then render down the fat over a gentle heat in a heavy-based frying pan.
Discard the rendered down pieces.
Toss the chops into the pan and cook until lightly browned, turning occasionally.
Transfer to a plate, and then quickly toss the onions into the fat and then the carrots.
Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go.
De-glaze the pan with stock and pour into the casserole.
Lay the potatoes on top, so they can steam while the stew cooks.
Season, then add the thyme and bring to the boil on top of the stove.
Cover with the lid of the casserole.
Transfer to the oven or allow to simmer on top of the stove for 1-1 1/2 hours until the stew is completely cooked.
When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat.
If you want to thicken the sauce slightly you can make a roux with the butter and flour.
Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring.
Whisk into the sauce, a little at a time until you have achieved the desired consistency.
Season to taste and add the parsley and chives.
Pour the sauce back into the casserole and bring back to boiling point on top of the stove.
Servings: 4-6
Time preparation: 20 min.
Time total: 125 min.