The Auchtermuchtie Policeman's Lamb Stew

Total Time
2hrs 5mins
Prep 20 mins
Cook 1 hr 45 mins

Send the shepherd home to eat pie!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F (optional).
  2. 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.
  3. Discard the rendered down pieces.
  4. Toss the chops into the pan and cook until lightly browned, turning occasionally.
  5. Transfer to a plate, and then quickly toss the onions into the fat and then the carrots.
  6. Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go.
  7. De-glaze the pan with stock and pour into the casserole.
  8. Lay the potatoes on top, so they can steam while the stew cooks.
  9. Season, then add the thyme and bring to the boil on top of the stove.
  10. Cover with the lid of the casserole.
  11. Transfer to the oven or allow to simmer on top of the stove for 1-1½ hours until the stew is completely cooked.
  12. When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat.
  13. If you want to thicken the sauce slightly you can make a roux with the butter and flour.
  14. Simply, melt the butter in a small pan and stir in the flour, then cook for 1-2 minutes on a low heat, stirring.
  15. Whisk into the sauce, a little at a time until you have achieved the desired consistency.
  16. Season to taste and add the parsley and chives.
  17. Pour the sauce back into the casserole and bring back to boiling point on top of the stove.

Reviews

(1)
Most Helpful

A big vat of this disappeared fast at a school international dinner. Easy to make and very tasty. 1. I increased the reecipe to serve 12 and used leg-of-lamb, cubed by the butcher, instead of the chops for affordability. Some of the cubes did disintegrate eventually but the taste was great. 2. I sauteed an onion in canola oil and then browned the meat in with it. I find this prevents most of the sticking problem. 3. In the step where you remove the liquid and remove the fat, I also strained the broth through a colander lined with some cheesecloth. This got rid of the gray scum and left a clearer broth. 4. We only had vegetable bouillon cubes so that's what I used. A great recipe to use when you don't know whether the diners like spicy food!

Leslie Kannan March 15, 2004

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