Old Fashioned Lamb Chop Stew
12 lamb chops
vegetable oil
2 celery stalks, cut in chunks
1 large carrot, cut in chunks
1 large onion, cut in 1/8ths
8 chat potatoes, cut in half
1 large leek, cut in chunks
2 heaped tbsp plain flour
1 litre chicken stock
freshly ground salt & pepper
1 heaped tbsp chopped parsley
2-3 bay leaves
2 stalks of thyme
a few drops of Tabasco
a few drops of Worcestershire sauce
vegetable oil
2 celery stalks, cut in chunks
1 large carrot, cut in chunks
1 large onion, cut in 1/8ths
8 chat potatoes, cut in half
1 large leek, cut in chunks
2 heaped tbsp plain flour
1 litre chicken stock
freshly ground salt & pepper
1 heaped tbsp chopped parsley
2-3 bay leaves
2 stalks of thyme
a few drops of Tabasco
a few drops of Worcestershire sauce
Heat oil, seal chops and set aside. Add celery, carrot, onion, potatoes and leek to the pot, adding a little more oil if necessary. Toss well and then mix in flour. Turn down heat and gently cook for 1-2 mins. Add stock, Tabasco and Worcestershire. Bring to the boil, stirring and scraping bottom of pot. Then turn down heat, return chops to pot and gently simmer for about 1-1 ½ hours, until chops are very tender, adding more stock if needed. Taste for seasoning.