Nothing warms the cockles of your heart more than a hot Irish stew. Winter has been a little bit savage this year, so battening down the hatches and serving up a heart warming dish like this for the family is an absolute winner.
Of course, as with a lot of Irish recipes their beginnings were humble. For this one we've gone a little bit fancy by using organic lamb chops from our local butcher.
This recipe is super easy, give it a go!
12 lamb chops
1 lb baby onion
1 1⁄2lbs tiny new potato
9 ounces baby carrots
6 sprigs thyme
- 2 tablespoons all-purpose flower
- 2 1⁄2cups lamb or vegetable stock
- salt & freshly ground black pepper
- parsley chopped
- chives chopped
1. Preheat oven to 180°C Brown the chops in a non-stick frying pan, then layer up in a large casserole dish with the vegetables and thyme, seasoning between layers.
2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.
3.Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.
4. Garnish with the freshly chopped herbs and serve with green vegetables, if wished.