Print
Email
Add a photoServings: 4
Ingredients
- 1 1/3 kg Lamb chops, (cutlets or possibly gigot), not less than 2.5cm/1" thick
- 6 x Carrots, cut into large chunks
- 6 x Onions, cut into quarters (through the root)
- 750 ml Lamb or possibly chicken stock, (or possibly water) (750 to 900)
- 8 x Potatoes, (more if desired!) (8 to 12)
- 1 x Fresh thyme sprig
- 1 Tbsp. Softened butter, (optional)
- 1 Tbsp. Plain flour, (optional)
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. Snipped fresh chives Salt and freshly grnd black pepper
Directions
- Preheat the oven to 180c/350f/Gas 4 (optional).
- 1 Cut any large chops in half, trim off all the excess fat and render down the fat over a gentle heat in a heavy-based frying pan.
- 2 Throw away the rendered down pcs. Toss the chops into the pan and cook till lightly browned, turning occasionally. Transfer to a plate, quickly toss the onions into the fat and then the carrots.
- 3 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 the stock and pour into the casserole.
- 4 Lay the potatoes on top, so they can steam while the stew cooks.
- Season, add in the thyme and bring to the boil on top of the stove.
- Cover with a damp paper lid and cover with the lid of the casserole.
- 5 Transfer to the oven or possibly allow to simmer on top of the stove for 1-1 1/2 hrs till the stew is completely cooked, that will depend on whether it has been made with lamb or possibly hogget.
- 6 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.
- 7 Simply heat the butter in a small pan, stir in the flour and cook for 1-2 min on a low heat, stirring. Whisk into the sauce, a little at a time till you have the desired consistency.
- 8 Season to taste and add in the parsley and chives. Pour the sauce back into the casserole and bring back to boiling point on top of the stove. Serve straight from the pot or possibly in a large pottery dish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 858g | |
| Recipe makes 4 servings | |
| Calories 1040 | |
| Calories from Fat 464 | 45% |
| Total Fat 51.54g | 64% |
| Saturated Fat 22.84g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 302mg | 13% |
| Potassium 2513mg | 72% |
| Total Carbs 79.04g | 21% |
| Dietary Fiber 11.9g | 40% |
| Sugars 12.66g | 8% |
| Protein 64.35g | 103% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
