Preheat the oven to 180°/350 F/gas mark four. The chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in heavy pan (discard the render down pieces).
Peel the onions and scrape or thinly peel the carrots. Cut the carrots into large chunks or if they are small leave them whole, if the onions a large cut them into quarters. If they are small they are best left whole.
Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole dish and quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole dish, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole dish. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and then the lid of the saucepan. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 - 1 1/2 hours approximately, depending on whether the stew is being made from lamb or hogget.
When the stew is cooked, pour off the cooking liquid, de- grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve.
Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a fridge.
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|Serving Size: 1 Serving (2944g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9411 (88%)|
|Amt Per Serving||% DV|
|Total Fat 1045.7g||1394 %|
|Saturated Fat 492.5g||2462 %|
|Monounsaturated Fat 416.4g|
|Polyunsanturated Fat 76.8g|
|Cholesterol 1451.5mg||447 %|
|Sodium 1815mg||63 %|
|Potassium 4119.8mg||108 %|
|Total Carbohydrate 213.8g||63 %|
|Dietary Fiber 32.1g||128 %|
|Sugars, other 181.7g|
|Protein 116.5g||166 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10723
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