INGREDIENTS

INSTRUCTIONS

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 Discard the rendered down pieces. Toss the chops into the pan and
cook until 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 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 allow to simmer on top of the stove for 1-1
1/2 hours until the stew is completely cooked, which will depend on
whether it has been made with lamb or 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 melt the butter in a small pan, stir in the flour and cook
for 1-2 minutes on a low heat, stirring. Whisk into the sauce, a
little at a time until you have the desired consistency.
8 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. Serve straight from the pot or in a large pottery dish.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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