Prep 20 mins
Cook 1 hr 45 mins
Send the shepherd home to eat pie!
- 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
- 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 1-1½ 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.
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!