Ingredients

• 6 lamb chops (I use good quality lamb rib chops or loin chops rather than stewing lamb)
• 1 large or 2 medium onions chopped
• 3 potatoes, peeled and quartered
• 6 carrots, peeled and sliced
• 500 ml combined chicken and beef stock if no lamb stock (a Sally William’s trick) (Add more if necessary to keep lamb covered)
• 1 tsp corn flour (maizena) to thicken
• 1 Tbsp chopped parsley

 Method

1. Fry onions until golden.
2. Toss lamb chops in seasoned flour and then brown in butter and oil.
3. Add stock (I use mixture of beef and chicken stock.)
4. Add seasoning (salt and white pepper) if necessary.
5. Bring to boil and simmer for about 1 ½ hours (or more-I use a slow cooker but not necessary-keep well covered)) until tender.
6. Add peeled chopped potatoes in last 20 minutes and carrots in last 10 minutes of cooking.
7. Play around with the flavours and taste. Use fresh herbs e.g. parsley or thyme.
8. Serve on a bed of rice, mashed creamy potato or couscous with minted mushy peas.